Chocolate Pistachio Biscotti
On January 16, 2006 in Unsorted
6 tablespoons unsalted butter
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup white sugar
2 eggs
1/2 cup pistachios, shelled
- Preheat oven to 350 degrees.
- Whisk together flour, cocoa powder, baking soda and salt in a bowl.
- In a separate bowl cream together butter and sugar until fluffy.
- Add eggs to butter and sugar, beating until well combined.
- Combine wet and dry ingredients and stir to form a stiff dough, then mix in pistachios.
- Form dough into a slightly flattened log about 12" by 4" on a large non-stick or greased and floured baking sheet.
- Bake until slightly firm (about 25 minutes) then cool on a wire rack. Reduce oven temperature to 300 degrees.
- Cut biscotti diagonally into 1" thick slices and arrange, cut side down, back on the baking sheet.
- Bake until crisp but slightly soft in the center, about 8 minutes.
Makes 8 biscotti
I’m finally going to try baking these. The recipe printed out beautifully!
Oh, that’s exciting! I love these. Don’t forget to freeze them and eat them with espresso, slightly softened and still chilly in the middle!
Haha. “That’s life.. gotta eat what you haven’t seen before!” :)
Oh, I’m so glad these turned out for you… and yet so sad that you cannot eat them.
They were fabulous. I ate one and sent or gave the rest away. It broke my heart. I’m making another batch tomorrow for a co-worker’s Christmas present and then a whole batch on Sunday for a cookie exchange party I’m going to on Sunday (along with cinammon bun cookies). And I will eat none of them, and none of the cookies I get at the party, unless there’s one I’ve never seen before. C’est la vie.
I’m going to make a couple batches tonight. One will vary from the cocoa powder version and be a fruit version. They really are fun to make, and I got more than 12 out of the batch, so … I guess mine were shorties. Heh.
I went back to the doc to get my blood drawn so they could check the blood sugar level. Hopefully it’s better. I’m now using this comment box where I should be responding to your last e-mail, but e-mails take commitment, and comment boxes … well, a comment is (supposedly) shorter than a pen-pal e-mail.
[...] Check out some more pistachio recipes from fellow bloggers:Pistachio Cake, Pistachio Cookies, Pistachio Ice Cream, Browned Butter and Pistachio Brussel Sprouts, Chocolate Pistachio Biscotti [...]
[...] Check out some more pistachio recipes from fellow bloggers:Pistachio Cake, Pistachio Cookies, Pistachio Ice Cream, Browned Butter and Pistachio Brussel Sprouts, Chocolate Pistachio Biscotti [...]