Description
Chocolate Pistachio Biscotti—need I say more? Actually you could totally switch up the fruit and nuts to make a number of other combinations. Feel free to make and chill this cookie dough up to a week in advance.
Ingredients
- 1-½ cup All-purpose Flour
- ¼ cups Dutch Processed Cocoa Powder
- 1 teaspoon Baking Soda
- ½ teaspoons Fine Salt
- 3 ounces, weight Bittersweet Or Dark Chocolate, Chopped Into Small Pieces
- ¾ cups Light Brown Sugar
- 2 whole Large Eggs
- 1 teaspoon Pure Vanilla Extract
- 1 Tablespoon Instant Espresso Powder Mixed With 2 Tablespoons Hot Water
- 1 cup Shelled Pistachios
- ½ cups Craisins (or Chopped Dried Cherries)
- 2 Tablespoons Melted White Chocolate (for Drizzling)
Preparation
In a medium bowl, whisk together flour, cocoa, baking soda, and salt; set aside. In a small bowl, combine chopped chocolate and brown sugar; set aside. In the bowl of a stand mixer fitted with BeaterBlade or paddle attachment, place flour mixture, chocolate mixture, eggs, vanilla, espresso mixture, pistachios, and craisins; mix on medium speed until all traces of dry flour disappear.
Wrap cookie dough well with plastic and chill for at least 30 minutes (or up to a week). Preheat oven to 300ºF and line a half sheet pan with a Silpat or parchment paper. Press cookie dough onto prepared sheet pan, forming a 4×10-inch loaf. Bake in preheated oven for 35–40 minutes. Remove from oven and allow loaf to rest for 20–30 minutes before transferring to a cutting board and cutting into 1/2-inch thick slices using a serrated knife. Return sliced cookies to sheet pan and bake for another 6 or 7 minutes per side.
Cool cookies completely on a rack before drizzling with melted white chocolate. Leftovers can be stored for a week or more in an airtight container.
Recipe adapted from Entertaining with Beth.
