Serves: 5
Total Calories: 667
Preheat oven to 350. Butter and flour a baking sheet.
*In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. *In another bowl, whisk together butter and sugar until light and fluffy (an electric mixer with whisk attachment works best). Add eggs to butter mixture and beat until well combined, scraping down sides of bowl if necessary. Add flour mixture, and stir to form a stiff dough. Fold in pistachios and chocolate chips.
*Transfer dough to prepared baking sheet form into a slightly flattened log, about 12 x 4 inches. Bake until slightly firm, about 25 minutes. Cool on a wire rack for about 5 minutes. Reduce oven temperature to 300.
*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.
This Chocolate Biscotti recipe is from the Cook'n Italian Cookbook. Download this Cookbook today.
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