Chocolate Biscotti

Biscotti are a classic Italian cookie that are traditionally made with some type of nut and are twice-baked. They are oblong, dry, and crunchy. These chocolate biscotti are somewhat crunchy on the outside but have spots of gooey goodness thanks to the chocolate chips. Make a big batch as they won’t last long.

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6 tbsp butter, softened
2 cups flour
1/2 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
1 cup sugar
2 eggs
1 cup pistachio nuts
1 cup chocolate chips

Preheat the oven to 350°F and line a baking sheet with a silicone mat or parchment paper. Sift and whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

In a mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, scraping the sides of the bowl. Add the mixture to the dry ingredients and fold in until most of the flour mix is incorporated. Add the pistachios and the chocolate chips and mix the dough until all the dry ingredients are incorporated. This is a dry, yet sticky dough.

Use a spoon and drop the dough onto a prepared sheet. Use your hands to shape the dough into a log shape approximately 2” wide by 4” long. The dough does get wider as it cooks so ensure to leave sufficient space between the logs. Bake for 25 minutes and then cool in the baking sheet for 5 minutes. While still slightly warm, transfer the logs to a cutting board, and using a sharp knife, cut the biscotti into 1” pieces. Place the biscotti with the cut side down back onto the baking sheet. Reduce oven to 300°F and bake for an additional 8 to 10 minutes or until crisp on the outside.

Makes 40 biscotti.

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