Have you ever had one of those days? One where you just go where the day takes you? Saturday, we found ourselves in the front yard of a library, perusing through books for sale. A dollar for hardcover and fifty cents for paperbacks. We spent over an hour meandering through tables piled high with knowledge.
Ethan found himself two books, I got two, which were cookbooks and Thomas found three. One was a camo National Guard NIV Bible. Some great finds.
Out of those two cookbooks, I decided to try this biscotti recipe. It is a great biscotti. Almost brownie like in taste and crunchy but not too crunchy in texture.
You want to find a comfy chair because you’ll be shelling an entire cup of pistachios. That takes a bit of time but it is totally worth it.
You mix the usual flour and cocoa powder with a leavener, this time it’s baking soda and a bit of salt. And don’t forget the chocolate chips, we have the mini variety but any kind will do.
Of course, you’ll be creaming butter and sugar and adding eggs one at a time. You know the routine here.
Once you have everything mixed and combined and incorporated, you shape the stiff dough into a long flat log. After the initial bake you let it cool a while and then cut it into the characteristic biscotti shape. It is then baked again (biscotti means “twice baked”) and enjoyed with your favorite dessert or drink.
Chocolate Pistachio Biscotti
Recipe adapted from Martha Stewart Living 2002 Annual Recipes
- 6 tablespoons unsalted butter, softened
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon coarse salt
- 1 cup sugar
- 2 eggs
- 1 cup shelled green pistachio nuts
- 1/2 cup chocolate chips
Preheat the oven to 350F. Line a large baking sheet with parchment paper. Whisk flour, cocoa powder, baking soda, and salt in a bowl. In another bowl, cream butter and sugar until combined, add an egg at a time until light and fluffy. Add the flour mixture and stir to form a stiff dough. Stir in the pistachios and chocolate chips.
Transfer dough to the baking sheet; form into a slightly flattened log, 12 by 4 inches. Bake until slightly firm, about 25 minutes. Cool 5 minutes. Reduce the oven to 300F.
On a cutting board, use a sharp serrated knife to cut the biscotti diagonally into 1 inch thick slices. Arrange the biscotti, cut sides down, on the baking sheet, and bake until crisp but still slightly soft in the center, about 8 minutes.