Recipe: Chocolate Pistachio Biscotti
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Chocolate Pistachio Biscotti
Source: Martha Stewart
6 tablespoons unsalted butter -- room temperature
Butter -- for the sheet
2 cups all-purpose flour -- plus more if needed
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 large eggs
1 cup shelled pistachio nuts
1/2 cup chocolate chips
Pistachio ice cream -- for serving
Preheat the oven to 350 degrees. Butter and flour a baking sheet; set aside.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs; beat until well combined, scraping down sides of bowl if necessary. Add flour mixture, and stir to form a stiff dough. Stir in pistachios and chocolate chips.
Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 by 4 inches. Bake until slightly firm, about 25 minutes. Cool about 5 minutes. Reduce oven to 300 degrees.
On a cutting board, using a sharp, serrated knife, cut biscotti diagonally into 1-inch-thick slices. Arrange biscotti, cut-sides down, on baking sheet, and bake until crisp but still slightly soft in the center, about 8 minutes.
Serve with pistachio ice cream.
Source: Martha Stewart
6 tablespoons unsalted butter -- room temperature
Butter -- for the sheet
2 cups all-purpose flour -- plus more if needed
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 large eggs
1 cup shelled pistachio nuts
1/2 cup chocolate chips
Pistachio ice cream -- for serving
Preheat the oven to 350 degrees. Butter and flour a baking sheet; set aside.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs; beat until well combined, scraping down sides of bowl if necessary. Add flour mixture, and stir to form a stiff dough. Stir in pistachios and chocolate chips.
Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 by 4 inches. Bake until slightly firm, about 25 minutes. Cool about 5 minutes. Reduce oven to 300 degrees.
On a cutting board, using a sharp, serrated knife, cut biscotti diagonally into 1-inch-thick slices. Arrange biscotti, cut-sides down, on baking sheet, and bake until crisp but still slightly soft in the center, about 8 minutes.
Serve with pistachio ice cream.
MsgID: 3122077
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Holiday Recipes
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Holiday Recipes
Board: Daily Recipe Swap at Recipelink.com
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