Mocha Pistachio Biscotti

Mocha Pistachio Biscotti

• 4 ounces bittersweet chocolate, chopped
• 1 cup (210g) light brown sugar
• 1 3/4 cups (230g) all-purpose flour
• 1/3 cup (30g) cocoa powder
• 1 tablespoon instant espresso
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 eggs
• 1 teaspoon vanilla
• 1 cup (150g) pistachios, peeled*

1. Preheat oven to 300 degrees.
2. Process the chocolate and brown sugar in a food processor until very fine and mealy. Add the cocoa powder, espresso, baking soda and salt and process again.
3. In a separate bowl, whisk the eggs until pale, then add the vanilla. Add the dry ingredients to this and stir to form a stiff dough. Fold in the pistachios to evenly disperse.
4. With dampened hands, divide the dough into two equal logs on a parchment lined baking sheet, ensuring that they are spaced enough to account for spreading. Bake until firm, about 35-40 minutes, then remove from the oven to cool enough to slice.
5. With a serrated knife, slice into 3/4″ thick pieces and transfer them back to the baking sheet. Bake on both sides until crisp and dry, about 15 minutes per side, then remove from the oven and allow to cool completely before storing.

*To peel pistachios, heat them for 15 minutes in a 350 degree oven then wrap in a towel to steam. Let them sit for 5 minutes, then rub them in the towel to brush off the skins. Alternatively, blanch them in boiling water for 1 minute, drain completely and dry in a 350 degree oven and repeat the same process. Removing the skins not only makes the pistachios a beautiful bright green, but takes away the bitterness of them.