I think of biscotti as hard, crunchy and delicious. This recipe is a bit sweeter than most I have tasted with all that wonderful chocolate and also softer. But it would still be awesome dunked in a cup of coffee; which is my ideal way to east biscotti.
Originally I found a recipe for Chocolate Pistachio Biscotti. Try as I might I couldn’t find shelled, unsalted pistachios. I finally decided to substitute with almond. The recipe also called for dark chocolate, for which I substituted milk chocolate. I know, I know…dark chocolate is good for you and some people adore it. I don’t and I want my chocolate to be worth every single calorie.
2 cups All-Purpose Flour
1 cups Sugar
1 ½ tsp Baking Powder
¼ tsp Salt
¾ cups Chopped Almonds
4 ounces Milk Chocolate, chopped
3 large Eggs
2 Tbsp Unsalted Butter, melted
1 tsp Pure Vanilla Extract
¼ cups Unsweetened Cocoa Powder
Preheat oven to 350 degrees.
1.In a large bowl, whisk together flour, ¾ 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).
2. 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 ½-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.
3. Reduce oven to 300 degrees. Using a serrated knife, cut logs crosswise into ½-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.