Dark Chocolate Pistachio Biscotti

makes about three dozen cookies

2 1/2 cups all purpose flour

1 cup sugar

1/2 cup semi-sweet chocolate chips

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

3 eggs

1 tsp vanilla extract

1 cup shelled pistachios

1 egg beaten with a little warm water (for egg wash)

Preheat the oven to 325.

Combine the dry ingredients and mix well. Add the eggs and vanilla and mix with your hands to create a soft dough. Turn dough out on a floured surface and knead for a minute until smooth.

Divide dough in half and form each half into a long log, about 10-by-two-inches. Flatten each log and place on a lined baking sheet. Brush with egg wash.

Bake for twenty five minutes. Remove from oven, let cool for ten minutes, and then carefully slice diagonally into cookies. Place each cookie cut side down back on the baking sheet and bake for an additional twenty five minutes, flipping cookies over halfway through.

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