Chocolate Pistachio Biscotti
from ButterYum
makes about 20 cookies
Ingredients
1 1/2 cup all purpose flour
1/4 cup Dutch-processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine salt
3 ounces bittersweet or dark chocolate, chopped into small pieces
3/4 cup light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 tablespoon instant espresso powder mixed with 2 tablespoons of hot water
1 cup shelled pistachios
1/2 cup craisins (or chopped dried cherries)
melted white chocolate for drizzling
Directions
In a medium bowl, whisk together the flour, cocoa, baking soda, and salt; set aside.
in a small bowl, combine chopped chocolate and brown sugar; set aside.
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.
Wrap cookie dough well with plastic and chill for at least 30 minutes (or up to a week).
Preheat oven to 300F and line a half sheet pan with a Silpat or parchment paper.
Press cookie dough onto prepared sheet pan, forming a 4x10-inch loaf.
Bake in preheated oven for 35-40 minutes.
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.
Return sliced cookies to sheet pan and bake for another 6 or 7 minutes per side.
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