Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Cathy's Chocolate-Pistachio Biscotti 3.7 (43) 10 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 1 hrs Yield: 44 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. Ingredients 2 cups all-purpose flour (spooned and leveled) 1 cup sugar 1 ½ teaspoons baking powder ¼ teaspoon salt ¾ cup shelled unsalted pistachios 4 ounces dark chocolate, chopped 3 large eggs 2 tablespoons unsalted butter, melted 1 teaspoon pure vanilla extract ¼ cup unsweetened cocoa powder Directions 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). 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. 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. Rate it Print