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Chocolate Pistachio Biscotti

Author/Submitted by: Martha Stewart Living February 2001
Servings: 4
Categories: Biscotti / Chocolate / Desserts / Nuts

6  tablespoons  unsalted butter, softened, plus more for baking sheet
2  cups  all-purpose flour, plus more for baking sheet
1/2  cup  unsweetened cocoa powder
1  teaspoon  baking soda
1/4  teaspoon  salt
1  cup  sugar
2  large  eggs
1  cup  pistachio nuts, shelled
1/2  cup  chocolate chips
    pistachio ice cream

1. Heat oven to 350F. Butter and flour a baking sheet; set aside.

2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs; beat until well combined, scraping down sides of bowl if necessary. Add flour mixture, and stir to form a stiff dough. Stir in pistachios and chocolate chips.

3. Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 by 4 inches. Bake until slightly firm, about 25 minutes. Cool about 5 minutes. Reduce oven to 300F.

4. On a cutting board, using a sharp serrated knife, cut biscotti diagonally into 1-inch-thick slices. Arrange biscotti, cut sides down, on baking sheet, and bake until crisp but still slightly soft in the center, about 8 minutes. Serve with pistachio ice cream.

Softer than traditional biscotti, these are baked for a shorter time.

Softer than traditional biscotti, these are baked for a shorter time.

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