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Chocolate-Pistachio Biscotti

Softer than traditional biscotti, these are baked for a shorter time.

  • Servings: 4
Chocolate-Pistachio Biscotti

Photography: Anna Williams

Source: Martha Stewart Living, February 2001

Ingredients

  • 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

Directions

  1. Heat oven to 350 degrees. Butter and flour a baking sheet; set aside.

  2. 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.

  3. 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.

  4. 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.

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