Chocolate Pistachio Biscotti, the BEST Biscotti I have ever tasted or made!

I am totally thrilled with this Biscotti recipe.  Many times I have made Biscotti the Italian dipping cookie.  It is delicious dunked in coffee, milk, and tea.  But this  recipe from "Martha Stewart's Cookies" is just the best ever.  The deep chocolate with the slightly salty pistachios, oh my goodness.
Lovely large Chocolate Biscotti studded with chocolate chips and pistachios cooling.
This is very easy to make, the dough is very easy to work with and form, and it was easy to slice using a good sharp serrated knife.  After cooling 5 minutes after the first baking they are sliced and returned to a cooler oven for 8 minutes.  The recipe is slightly adapted.  The recipe yields about a dozen large Biscotti.

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.
Turn the dough onto the prepared baking sheet and form a 12" x 4" log down the center of the pan.
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!
Lift or slide the baked cookie onto a cutting board and use a sharp serrated knife to slice into 1" wide pieces.

Ready to go into the oven for the second baking.
Arrange cut side down onto baking sheet and bake about 8 minutes more to crisp a bit.  The Biscotti should still remain slightly soft in the middle.   Transfer to a rack and cool completely.  Cookies can be stored at room temperature in a sealed container for up to one week.  LIKE THEY ARE GOING TO LAST THAT LONG?  Not likely.

No comments: