It’s that time of year again and I decided to get a jump start on this baking business. I’m going to stop for a quick second and pat myself on the back for being ahead of the game this time instead of feverishly trying to get it together at the very last minute. We shall see if I can keep up the charade.
Just a quick aside, I used to hate biscotti. Thanks to the dry, cardboard tasting, pre-packaged biscotti at the local super I was never a fan. I just didn’t get the appeal. Suffice to say, I was missing out on the good stuff. When I started making it at home, I became hooked. Now, I understand how great a cup of coffee accompanied by a few biscotti could be. I rarely make it, but when I do, it’s a treat. Mid afternoon snack, check. Light breakfast, check. 3:00 pick-me-up on a Wednesday, check.
Chocolate Pistachio Biscotti:
1 stick unsalted butter, softened
3/4 cup sugar
2 large eggs
1 teaspoon pistachio extract
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups raw pistachios
1 cup miniature chocolate chips
2 tablespoons sanding sugar
Preheat the oven to 350°.
Line 2 baking sheets with parchment paper.
In the bowl of a standing mixer fitted with a paddle attachment, beat the sugar with the butter. Add the eggs, vanilla, and pistachio extracts until combined and smooth.
In a medium sized bowl, whisk the flour, cocoa powder, cinnamon, baking soda and salt. Add to the sugar and egg mixture and beat on low until a crumbly dough forms. Add the chocolate chips and pistachios and beat at low speed just until evenly distributed.
Divide the dough into 4 portions and transfer 2 of the portions to each baking sheet. Form each portion into an 8-inch-long log. Pat the logs until they’re about 2 inches wide and 3/4 inch thick. Sprinkle each log with sanding sugar. Bake for about 22- 25 minutes, until the logs are puffed and springy to the touch; rotate the pans halfway through baking. Carefully transfer the logs to a wire rack to cool for 10 minutes. Lower the oven temperature to 200°.
Using a serrated knife, cut the logs crosswise into 1/2-inch-thick slices; each log will yield about 20. Return the slices to the baking sheets and bake for about 30 minutes longer, flipping the biscotti once after 15 minutes, until crisp. Transfer to racks to cool.
Store in an airtight container for up to 2 weeks.