How Much Chocolate is Enough?

In my world, there is no such thing as too much chocolate. This is a chocolate biscotti studded with pistachios and chocolate chips. Its good, real good. I found this recipe in an old issue of Food and Wine Magazine, December of 2005. Its makes for a lovely display with the extremely dark color and bright green pistachios. The best part is when you dip it in coffee, the chocolate chips melt ever so slightly… its choco-fabulous!

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Chocolate and Pistachio Biscotti Recipe

2 c all purpose flour
3/4 c unsweetened cocoa powder
1/2 tsp baking soda
pinch salt
3 large eggs
1 1/4 c light brown sugar
4 tbsp unsalted butter, softened
1 tbsp pure vanilla extract
1 tsp pure coffee extract
1 tsp pure almond extract
7 1/2 oz (1 1/2 c) bittersweet chocolate, chopped or chips
1 c (6 oz) unsalted shelled pistachios

1. Preheat oven to 350. Line 2 baking sheets with parchment paper. In a large bowl, whisk the flour, cocoa powder, baking soda and salt. Using an electric mixer, beat in the eggs at low temperature until a crumbly dough forms.

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

3. Divide the dough into 4 clumps and transfer 2 of the clumps to each baking sheet. Form each clump into an 8 inch rope; pat the ropes until they’re about 2 inches wide and 3/4 inches thick. Bake for about 22 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 degrees.

4. Using a sharp knife, cut the logs crosswise into 1/2 inch thick slices. Each log will yield about 20. Return the slices mto the baking sheets and bake for about 30 minutes longer, flipping the biscotti once after 15 minutes, until crisp. Transfer to racks to cool.

Makes About 6 Dozen Biscotti

Note: I omitted the coffee extract because I don’t have any…