Chocolate And Pistachio Biscotti

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 78
• 2 cups flour
• 3/4 cup unsweetened cocoa powder, preferably dutch-process
• 1/2 teaspoon baking soda
• 1 pinch salt
• 3 eggs
• 1 1/4 cups light brown sugar
• 4 tablespoons unsalted butter, softened
• 1 tablespoon vanilla extract
• 1 teaspoon coffee extract
• 1 teaspoon almond extract
• 7 1/2 ounces bittersweet chocolate, chopped or 1 1/2 cups bittersweet chocolate chips
• 1 cup unsalted shelled pistachio

Recipe

• 1 preheat the oven to 350°.
• 2 line 2 baking sheets with parchment paper.
• 3 in a large bowl, whisk the flour, cocoa powder, baking soda and salt.
• 4 beat in the eggs at low speed until a crumbly dough forms.
• 5 in another bowl, beat the brown sugar with the butter and the vanilla, coffee and almond extracts until combined.
• 6 scrape the mixture into the crumbly dough and beat at medium speed until a soft, sticky dough forms.
• 7 add the chopped chocolate and shelled pistachios and beat at low speed just until evenly distributed.
• 8 divide the dough into 4 and transfer 2 of the portions to each baking sheet.
• 9 form each piece into an 8 inch rope; flatten the ropes until they're about 2 inches wide and 3/4 inch thick.
• 10 bake for about 22 minutes, until the logs are puffed and springy to the touch; rotate the pans halfway through baking.
• 11 carefully transfer the logs to a wire rack to cool for 10 minutes.
• 12 lower the oven temperature to 200°.
• 13 using a sharp knife, cut the logs crosswise into 1/2 inch thick slices; each log will yield about 20.
• 14 return the slices to the baking sheets and bake for about 30 minutes longer, flipping the biscotti once after 15 minutes, until crisp.
• 15 transfer to racks to cool.