Chocolate Pistachio Biscotti

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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.

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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.

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Of course, you’ll be creaming butter and sugar and adding eggs one at a time. You know the routine here.

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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.

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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.

Enjoy :)

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