Recipe: Chocolate-Pistachio Biscotti (McCall's)

CHOCOLATE-PISTACHIO BISCOTTI

Nonstick cooking spray
2 cups unsifted all-purpose flour
1 cup granulated sugar
1/3 cup Dutch-processed unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 Tbsp. each instant espresso powder and hot water
1 tsp. vanilla extract
2 large eggs
Whites from 2 large eggs
2 squares (1oz. each) unsweetened chocolate, melted, cooled
1/2 cup coarsely chopped unsalted pistachio nuts

Preheat oven to 350 degrees F. With cooking spray, lightly coat large baking sheet.

In large bowl, whisk flour, sugar, cocoa powder, baking soda and salt.

In medium bowl, dissolve espresso powder in water. Whisk in vanilla, eggs, egg whites and chocolate. Add to flour mixture with pistachio nuts. With wooden spoon, work wet ingredients into dry mixture just until combined (dough will be sticky).

Divide dough in half. With lightly floured hands, shape dough halves into 2(14x2-inch) logs; place logs 3 inches apart on prepared baking sheet.

Bake 30 minutes or until firm to touch; let cool on baking sheet on wire rack 10 minutes. With serrated knife, cut logs diagonally into 1/2-inch thick slices; discard ends. Place slices on baking sheet(they can touch). Bake 15 minutes, until dry, turning over after 7 minutes. Let cool completely.

Makes 4 dozen biscotti
Source: McCall's magazine, December 1996