|Lovely large Chocolate Biscotti studded with chocolate chips and pistachios cooling.|
Ingredients for Chocolate Pistachio Biscotti:
2 C. flour
1/2 C. unsweetened cocoa powder
1 t. baking soda
1/4 t. salt
6 T. soft butter
1 C. sugar
2 large eggs
1 C. shelled pistachios (I used salted, 4 1/2 oz.)
1/2 C. semisweet mini chocolate chips
Preheat the oven to 350 degrees F. Line a large baking sheet with either parchment or a sil-pat baking mat and set it aside.
Stir the flour, cocoa, baking soda , and salt together and set aside. Using the bowl of an electric mixer with the paddle attachment, beat the sugar and butter together until light and fluffy. Add the eggs and beat at low speed until combined. Scrape down the sides of the bowl. Add the dry ingredients and mix to form a stiff dough. Add in the pistachios and the chocolate chips and mix until just combined.
|My log was probably larger than directed.|
Bake about 25 minutes until slightly firm. Remove from the oven and cool for 5 minutes. Meanwhile reduce the oven temperature to 300 degrees F.
|I think this looks like a big chocolate alligator!|
|Ready to go into the oven for the second baking.|