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Double Chocolate Pistachio Biscotti

Recipe photo courtesy of James Merrell

Biscotti are perfect for dunking, so give them as a holiday gift in a cafe-au-lait bowl: Stand them in the bowl, stretch cellophane over the top to the bottom, and tie with a ribbon.

Source: Martha Stewart Living, December/January 1996



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How would you rate this recipe?
  • Colleencfk
    6 AUG, 2008
    I make the one from Martha's Cookie book, (no raisns) add Walnuts and Pecan's which I toast first add them last so not to break them up much, I fold them in. I Love this recipe on the softer side, more soft then not, I make 1/2 and batch to have them really fresh and bake that 14 minutes, let cool for about 10 to 15 min. then slice , and bake only for 7 minutes. (1/2 batch remember). they cool on a rack, and are more of a brownie texture not hard cookie, LOVE them.
  • PattiHopkins
    13 DEC, 2007
    I love the flavor of this cookie but it always crumbled. This year I cooked it 8 minutes longer and cooled it 30 minutes before cutting. I was generous with the size of the cookie and nearly all of them held together.

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