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Cathy's Chocolate-Pistachio Biscotti

43

New York City newlywed Cathy No Rebatta loves to make these twice-baked cookies to give as gifts. They're great for dunking in milk or coffee.

  • Prep:
  • Total Time:
  • Yield: Makes 44

Source: Everyday Food, May 2009

Ingredients

  • 2 cups all-purpose flour (spooned and leveled)
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup shelled unsalted pistachios
  • 4 ounces dark chocolate, chopped
  • 3 large eggs
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 1/4 cup unsweetened cocoa powder

Directions

  1. Preheat oven to 350 degrees. In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, and salt; stir in pistachios and chocolate. In a small bowl, whisk together eggs, butter, vanilla, and cocoa. Add egg mixture to flour mixture and stir until combined (dough will be stiff, so mix with hands if necessary).

  2. Line a rimmed baking sheet with parchment and sprinkle with 2 tablespoons sugar. Divide dough in half and place on sheet. Shape into two 2 1/2-by-12-inch logs and sprinkle top of each with 1 tablespoon sugar. Bake until risen and firm, 15 to 20 minutes. Let logs cool completely on sheet, about 30 minutes.

  3. Reduce oven to 300 degrees. Using a serrated knife, cut logs crosswise into 1/2-inch-thick slices. Arrange slices in a single layer on baking sheets. Bake until biscotti are dry, 15 to 20 minutes. Transfer to a wire rack to cool completely.

Cook's Notes

Whole almonds, peanuts, or hazelnuts would also work well in place of the pistachios.

Reviews Add a comment

  • mxrat
    10 MAY, 2015
    Great recipe. Pistachios were really expensive so I substituted machadamia nuts. Wicked delicious!
    Reply
  • MamaKBenny
    13 DEC, 2014
    I have been making these for over 10 years. It is not only a tradition but an institution here. I get orders from family and friends every year. Not too sweet, but rich chocolate flavour and when done right, just the right bit of chewiness in the middle. That's my secret. Not too dry. Off to make my 8 or so batches! I do them in double. Enjoy!
    Reply
  • MS10547047
    23 FEB, 2013
    These are my husband's favorite cookies! Easy to make and delicious.
    Reply
  • loxling
    14 AUG, 2012
    Mine turned out like bread texture. I think the baking powder is way too much for a 2 cups all-pursose flour.
    Reply
  • Madhi
    6 JAN, 2011
    the dough was really stiff
    Reply
  • babybris
    1 SEP, 2010
    Confused by ingredient: dark chocolate. I used Scharffen berger and it was way too bitter. What chocolate was used originally?
    Reply
  • ddasenbrock
    4 DEC, 2009
    I made this recipe as written and it is wonderful! I wouldn't change a thing!
    Reply
  • brookegrac
    26 MAY, 2009
    I used all whole wheat pastry flour and they came out great. My husband has begged me to make more. I think this will be his father's day gift.
    Reply
  • anihughes
    9 MAY, 2009
    I made these with half whole wheat pastry flour and half A.P. flour. They are delicious with coffee! Great recipe
    Reply