Chocolate Pistachio Biscotti

from ButterYum 
makes about 20 cookies



  1. In a medium bowl, whisk together the flour, cocoa, baking soda, and salt; set aside.
  2. in a small bowl, combine chopped chocolate and brown sugar; set aside.
  3. In the bowl of a stand mixer fitted with BeaterBlade or paddle attachment, place flour mixture, chocolate mixture, eggs, vanilla, espresso mixture, pistachios, and craisins; mix on medium speed until all traces of dry flour disappear. 
  4. Wrap cookie dough well with plastic and chill for at least 30 minutes (or up to a week).
  5. Preheat oven to 300F and line a half sheet pan with a Silpat or parchment paper.
  6. Press cookie dough onto prepared sheet pan, forming a 4x10-inch loaf. 
  7. Bake in preheated oven for 35-40 minutes. 
  8. Remove from oven and allow loaf to rest for 20-30 minutes before transferring to a cutting board and cutting into 1/2-inch thick slices using a serrated knife.
  9. Return sliced cookies to sheet pan and bake for another 6 or 7 minutes per side.    
  10. Cool cookies completely on a rack before drizzling with melted white chocolate.  Leftovers can be stored for a week or more in an airtight container

adapted from Entertaining with Beth