Tuesday, April 27, 2010

Chocolate Pistachio Biscotti

My family LOVES biscotti.  It just seems to disappear.  I tried this version from one of my cookbooks and they tasted AMAZING.  My son took one to school today and said all the kids tried to take it from him. 


This recipe came from Martha Stewart's Cookies book.  I love this book.  It has lots of recipes and a picture of each cookie so that you can actually see what you are making!  It didn't take long at all to make.  I think once you make biscotti once, you don't mind doing it again once you see how delicious homemade turns out.  I will never buy store bought again.  I haven't in ages.  Here is the recipe:

Chocolate Pistachio Biscotti
Martha Stewart

2 cups all-purpose flour, plus more for baking sheet
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
1 cup sugar
2 large eggs
1 cup shelled pistachios (4 1/2 oz)
1/2 cup semi-sweet chocolate chips

Preheat oven to 350.  Line a baking sheet with parchment paper.

Whisk together flour, cocoa powder, baking soda, and salt into a bowl.  In bowl of an electric mixer fitted with paddle attachment, beat butter and sugar on medium until light and fluffy.  Add eggs; beat on low speed until well combined, scraping down sides of bowl if necessary.  Add flour mixture; beat to form stiff dough.  Beat in pistachios and chocolate chips until just combined.

Transfer dough to prepared baking sheet; form into a slightly flattened log, about 14 by 4 inches.  Bake until slightly firm, about 25 minutes.  Cool about 5 minutes.  Reduce oven to 300 degrees.

On a cutting board, using a sharp, serrated knife, cut biscotti diagonally into 1-inch-thick slices.  Arrange cut sides down on baking sheet; bake until crisp but still slightly soft in the center, about 8 minutes.  Transfer to a wire rack to cool completely.  Cookies can be stored in an airtight container at room temperature up to one week.

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