These biscotti are sturdy enough to handle a dip in coffee, as well as a trip across the country through the mail.
Ingredients
- 2 cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 ½ tsp baking soda
- ½ tsp salt
- ½ cup (1 stick) butter, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- ¾ cup shelled pistachios, coarsely chopped
- ¾ cup mini chocolate chips
Steps
- Preheat oven to 350°F. Line a large baking sheet with parchment. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
- Using a hand mixer or stand mixer, beat together the butter and sugar. Add the vanilla and the eggs, 1 at a time, beating until smooth. In batches, add dry ingredients on low speed until combined.
- Using a spatula, fold in the pistachios and chocolate chips. With wet hands, divide dough in half, shaping each portion into a 2x14-inch flattened rectangle on prepared baking sheet, spacing at least 2 inches apart. Using wet hands again, smooth the tops of each loaf. Bake 25–30 min., until set. Transfer to a wire rack to cool 15 min.
- Reduce oven to 325°F. When cool enough to handle, use a serrated knife to cut each log diagonally into ½-inch-thick slices. Return biscotti to parchment-lined baking sheet, laying them on their cut sides. Bake 25–30 min., until dry to touch. Transfer cookies to a wire rack to cool completely. Store in a sealed container at room temperature up to 10 days.
This recipe is
- Vegetarian
Tags
- vegetarian
- December 2020
Nutrition information
- Calories 100kcal 5%
- Fat 4.7g 7%
- Saturated fat 2.5g 12%
- Carbs 14.0g 5%
- Sodium 89mg 4%
- 7.7g sugar
- 0.8g fiber
- 1.6g protein
- 16mg cholesterol
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