Sunday, July 30, 2006

Chocolate Pistachio Biscotti


  • 2-2/3 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (1-1/2 sticks) unsalted butter, at room temperature
  • 2/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup shelled pistachio nuts, chopped
  • 1/2 cup mini chocolate chips
  • 8 squares (8 ounces total) white chocolate
  • 2 teaspoons solid vegetable shortening
  • Red and green nonpareils, for garnish


1. Heat oven to 325 degrees F.

2. In a large bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.

3. In another large bowl, combine the butter and sugar. Beat on medium-high speed until smooth and creamy, about 3 minutes. Add eggs and vanilla and beat until fully blended. On low speed, add nuts and chocolate chips. Gradually beat in flour mixture until a stiff dough forms.

4. Shape dough into 2 logs, each 10 inches long. Place on ungreased baking sheet; flatten each log to 3 inches wide. Bake at 325¿ for 35 minutes until set and tops are slightly cracked. Transfer logs to wire racks; cool 15 minutes.

5. With serrated knife, cut logs into 1/2-inch-thick slices. Place on baking sheet, cut sides down. Bake at 325 degrees F for 20 minutes. Cool biscotti completely on wire racks.

6. In a microwave-safe bowl, combine the white chocolate and shortening. Microwave on high for 1 minute; stir. Microwave at 30-second intervals, stirring until smooth. Allow to cool slightly. Dip one end of each biscotti into melted chocolate and sprinkle with read and green nonpareils. Place on waxed-paper-lined baking sheets until chocolate is set. Makes 36 cookies

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