Chocolate biscotti -- full of pistachios and chocolate chips -- are paired with pistachio ice cream. Softer than traditional biscotti, these are baked for a shorter time.
- Servings: 4
Photography: Anna Williams
Source: Martha Stewart Living, February 2001
- 6 tablespoons unsalted butter, softened, plus more for baking sheet
- 2 cups all-purpose flour, plus more for baking sheet
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 2 large eggs
- 1 cup shelled pistachio nuts
- 1/2 cup chocolate chips
- Pistachio ice cream
Heat oven to 350 degrees. Butter and flour a baking sheet; set aside.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs; beat until well combined, scraping down sides of bowl if necessary. Add flour mixture, and stir to form a stiff dough. Stir in pistachios and chocolate chips.
Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 by 4 inches. Bake until slightly firm, about 25 minutes. Cool about 5 minutes. Reduce oven to 300 degrees.
On a cutting board, using a sharp serrated knife, cut biscotti diagonally into 1-inch-thick slices. Arrange biscotti, cut sides down, on baking sheet, and bake until crisp but still slightly soft in the center, about 8 minutes. Serve with pistachio ice cream.