January 13, 2013

Dark Chocolate Pistachio Biscotti

I always think of biscotti as taking so much work and time, but with this recipe they are super easy and quite delicious. I gave these out around Christmastime and everyone loved them. I also made a version using toasted almonds instead of the pistachios and dried cranberries in place of the chocolate chunks. Both were savored to the last crumb. Enjoy!

2 1/2 cups all purpose flour
1 cup sugar
1/2 cup dark chocolate chunks (I use the 365 brand ones that are dairy free)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 eggs
1 tsp vanilla extract
1 cup shelled pistachios
1 egg beaten with a little warm water (for egg wash)

Preheat the oven to 325.

Combine the dry ingredients and mix well. Add the eggs and vanilla and mix with a wooden spoon or slightly damp hands until all the flour is incorporated. Turn the dough out on a lightly floured surface and knead for a minute until smooth (don't over knead as that will make them tough).

Divide the dough in half and form each half into a long log, about 10-by-2-inches. I find it is easiest to do this on a lined (parchment or silicone mat) baking sheet rather than trying to move the logs to a baking sheet once formed. Brush with egg wash.

Bake for 20-25 minutes. Remove from oven, let cool for 10 minutes, and then carefully slice the logs diagonally with a serrated knife into cookies. Place each cookie cut side down back on the baking sheet and bake for an additional 20-25 minutes or until golden, flipping cookies over halfway through.

Makes approximately 2 1/2 dozen biscotti. 

Slightly adapted from:

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