Chocolate-Pistachio Biscotti
Servings: 16 biscotti
Ingredients
- 280 g all-purpose flour (2 cups)
- 25 g Dutch-processed cocoa powder (1/4 cup)
- 1 tsp baking powder (4 g)
- 1/4 tsp fine sea salt
- 150 g unsalted butter (10 1/2 Tbs) room temperature
- 175 g sugar (3/4 cup + 2 Tbs)
- 2 large eggs room temperature
- 140 g shelled pistachios (1 cup)
Instructions
- Preheat oven to 325°F. Line a baking sheet with a silicone baking mat or parchment.
- In a medium bowl, sift together flour, cocoa, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 5 minutes.
- Add eggs, one at a time, beating on medium speed to incorporate thoroughly before adding the next.
- Add the flour mixture in two additions, mixing on low just long enough to incorporate between additions.
- Fold in pistachios.
- Cover and refrigerate dough for 15 minutes.
- Remove dough and roll into two logs about 12 inches long. Place on prepared baking sheet about 3 inches apart. Cover and freeze for 15 minutes.
- Bake for 40 minutes, rotating the baking sheet halfway through. Let cool.
- Slice the loaves at a 45 degree angle and return the biscotti to the prepared baking sheets.
- Bake for 45 minutes, flipping the biscotti halfway through baking so they dry completely.