Recipe

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.

Variations

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).