Chocolate Biscotti Recipe with Pistachios
An easy Italian cookie that is baked, sliced and baked again for extra crispness.
Ingredients
- 6 tablespoons unsalted butter , softened, plus more for the baking sheet
- 2 cups all-purpose flour, plus more for baking sheet
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 2 eggs
- 1 cup pistachio nuts, shelled (or almonds or hazelnuts)
- 1/2 cup chocolate chips, (optional)
Instructions
- Heat oven to 350ºF.
- Butter and flour a baking sheet and set it aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
- In the bowl of an electric mixer or stand mixer, cream the butter and sugar until they are light and fluffy. Add the eggs and beat until well combined, scraping down the sides of the bowl if necessary. Add the flour mixture and stir to form a stiff dough. Stir in the pistachios and chocolate chips.
- Transfer the dough to the prepared baking sheet. Form the dough into slightly flattened log, about 12" x 4". Bake until lightly firm, about 25 minutes. Cool for about five minutes.
- Reduce the oven to 300ºF.
- On a cutting board, using a sharp serrated knife, cut the biscotti diagonally into 1 inch thick slices. Arrange the biscotti pieces, cut sides down, on a baking sheet and bake until they are crisp but still slightly soft in the center, about eight minutes. (Or bake for about 10 minutes for crispier biscotti.)
- Makes 12 to 14 cookies.
Nutrition
Calories: 273kcalCarbohydrates: 38gProtein: 5gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 36mgSodium: 132mgPotassium: 195mgFiber: 3gSugar: 20gVitamin A: 225IUVitamin C: 1mgCalcium: 27mgIron: 2mg
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