Wednesday, May 18, 2005

Chocolate-Pistachio Biscotti

Chocolate-Pistachio Biscotti (Adapted from Everyday Food)

1 cup all-purpose flour
1 cup whole-wheat pastry flour
1 cup granulated sugar, divided
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup shelled unsalted pistachios
4 ounces chopped bittersweet chocolate
3 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla
1/4 cup Dutch-process cocoa powder

Preheat oven to 350 degrees.

In a large bowl, whisk together flours, 3/4 cup sugar, baking powder and salt. Stir in pistachio nuts.

In a small bowl, whisk together eggs, butter, vanilla and cocoa powder. Pour mixture into the dry ingredients and stir until combined. If the dough is too stiff to mix with a spoon, use your hands to bring it together.

Sprinkle 2 tablespoons granulated sugar onto a parchment-lined baking sheet.

Evenly divide dough into two pieces - place each onto the baking sheet and shape into 2 12" long logs that are roughly 2 1/2" wide. Flatten logs slightly. Scatter the top of each with the remaining 2 tablespoons sugar.

Place into the oven and bake until the loaves are firm to the touch, about 16 to 22 minutes. Remove the pan from the oven and place on a wire rack to cool for 15 minutes - lightly spritz the loaves with water, then let sit for 5 more minutes.

Meanwhile, reduce oven temperature to 300 degrees.

Use a serrated knife to cut the loaves into roughly 1/2" thick diagonal slices. Place slices upright on baking sheet and place back into the oven to bake until crisp, about 15 to 20 minutes. Remove from the oven and transfer slices to a wire rack to cool completely.

Makes about 40 biscotti.

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