Friday, July 01, 2005

Double Chocolate Pistachio Biscotti

Double Chocolate Pistachio Biscotti

2 cups unsifted all-purpose flour
1 cup granulated sugar
1/3 cup Dutch-processed unsweetened cocoa powder, sifted
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon instant espresso powder
1 tablespoon hot water
1 teaspoon vanilla extract
2 large eggs
2 large egg whites
2 ounces unsweetened chocolate, melted and cooled
3/4 cup coarsely chopped unsalted pistachio nuts

Preheat oven to 350 degrees. Prepare a large baking sheet with cooking spray or parchment paper.

In large bowl, whisk flour, sugar, cocoa powder, baking soda and salt.

In medium bowl, dissolve espresso powder in hot water. Whisk in vanilla, eggs, egg whites and chocolate. Add to flour mixture with pistachio nuts. With wooden spoon, work wet ingredients into dry mixture just until combined. The dough should be tacky, but not overly sticky.

Divide dough in half. With lightly floured hands, shape dough halves into 2 logs about 14" long. Place the logs 3 inches apart on the prepared pan. With your palm press down to slightly flatten them.

Bake 30 minutes or until firm to touch; let cool on baking sheet on wire rack for 7-10 minutes. With serrated knife, cut logs diagonally into 1/2-in. thick slices. Place slices back on baking sheet. Bake 15 minutes, until dry, turning over after 7 minutes. Let cool completely.

Makes about 4 dozen biscotti.

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