Dark chocolate and pistachios are perfect for pairing in a crunchy, savory cookie. This chocolate and pistachio biscotti recipe requires some patience when you get to the part of the second baking. Personally, I get a little impatient around then but you have to let the biscotti bake in its own time. And each oven is so different, don’t be surprised if you find the baking time takes a bit longer. But no matter what, don’t turn up the oven’s temperature in the first baking or the second. If you try to rush the baking process, the pistachios (and most likely the entire biscotti) will burn. You don’t want that now, do ya!?!

Preheat your oven to 350° F. Line two baking sheets with parchment paper and set aside.

In a large bowl, whisk the flour, cocoa powder, baking soda and salt. Using an electric mixer, beat in the eggs at low speed until a crumbly dough forms.

In another bowl, beat the brown sugar with butter and vanilla, coffee and almond extracts until combined. Scrape the mixture into the crumbly dough and beat at medium speed until a soft, sticky dough forms. Add the chopped dark chocolate and pistachios. Beat at low speed just until combined and evenly distributed.

Divide the dough into 4 sections, and transfer 2 of the sections to each baking sheet. Form each section into an 8-inch-long log. Pat down the logs until they are about 2 inches wide and 3/4 inch thick.

Bake initially for 22 minutes, or until the logs are puffed and springy to the touch. Rotate the pans halfway through baking. Transfer the logs to a wire rack to cool for 10 minutes. Then lower the oven temperature to 200° F.

Using a serrated knife, cut the logs crosswise into 1/2-inch-thick slices. Return the slices to the baking sheets and bake for an additional 30 minutes, flipping the biscotti at least once after 15 minutes, or until crisp. Transfer the chocolate and pistachio biscotti to wire racks to cool completely. The biscotti will last in an airtight container for up to 3 days at room temperature. Unless you’re going to eat them all in one day, I always suggest storing in a refrigerator to better preserve and prolong the freshness.

Adapted from Chocolate & Pistachio Biscotti Recipe – Michelle Myers | Food & Wine.

 

Ingredients:

2 cups all-purpose flour
3/4 cup unsweetened dark chocolate cocoa powder
1/2 teaspoon baking soda
pinch of kosher salt
3 eggs
1 1/4 cups dark brown sugar
4 tablespoons butter, softened
1 tablespoon vanilla extract
1 teaspoon coffee extract
1 teaspoon almond extract
1 1/2 cups dark chocolate, chopped
1 cup pistachios, shells and unsalted

 

Number of servings: 78

Cooking time: 52 minutes