These go nicely with a scoop of vanilla, pistachio or berry ice cream, or dipped into a good coffee or latte.
2 cups all purpose-flour (you may need more flour if the dough is too sticky)
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1/4 cup butter, softened
1 cup granulated sugar
2 large room-temperature eggs
2 tsp vanilla extract
2 tsp almond extract
1 cup whole pistachios
5 oz. dark (58 to 70% cocoa) or bittersweet chocolate, chopped or in chips
Step 1: Preheat oven to 325°F. Line a baking sheet with parchment paper or a silicone baking mat, or use a nonstick baking sheet.
Step 2: In a bowl, sift together flour, cocoa powder, baking soda and salt. Set aside.
Step 3: In a large bowl, using an electric mixer, beat butter and sugar until well blended. Beat in eggs, 1 at a time, beating until smooth after each addition.
Step 4: Beat in vanilla and almond extracts.
Step 5: Using a wooden spoon or working with your hands if dough is stiff, stir dry ingredients, pistachios and chocolate into butter mixture. Add a little extra flour if the dough is too sticky.
Step 6: Divide dough in half and shape each into a 10" long log. Place on prepared baking sheet and flatten to 3" wide.
Step 7: Bake on the middle rack of oven for 30 minutes or until firm to the touch. Using 2 spatulas, transfer each log to a rack and let cool for at least 20 minutes.
Step 8: Reduce oven temperature to 300°F.
Step 9: Holding logs firmly on a cutting board and using a bread knife cut diagonally into 1/2" thick slices.
Step 10: Transfer back to the baking sheet and bake, turning over halfway through, for 20 minutes or until dry.
Step 11: Transfer to a rack and let cool. Biscotti will keep in a tin for about 2 weeks.
Sparkly Double Chocolate Biscotti:
Before baking brush logs with beaten egg and sprinkle with raw sugar, such as turbinado or Demera.
Glazed Double Chocolate Biscotti:
Glaze cooled biscotti partially with melted chocolate.
Reprinted with permission from Josée di Stasio's Pasta Et Cetera A La Di Stasio (2009 Transcontinental).