Chocolate Pistachio Biscotti |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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The cooking time is figured with one cookie sheet in the oven at a time. Ingredients:
1/3 cup unsalted butter, softened |
1 cup granulated sugar |
3 large eggs |
2 teaspoons pure vanilla extract |
2 3/4 cups all-purpose flour |
1/3 cup baking cocoa |
2 1/2 teaspoons baking powder |
1/2 teaspoon ground cinnamon |
1 cup semi-sweet chocolate chips |
3/4 cup pistachios, shelled |
3/4 cup dried cranberries |
1 tablespoon granulated sugar |
Directions:
1. Preheat the oven to 350 degrees F.
2. In a large bowl, cream the butter & the 1 cup of sugar until light & fluffy.
3. Add eggs, one at a time, beating well after each addition, then add the vanilla, beating well to incorporate the extract.
4. In another bowl, whisk together the flour, cocoa, baking powder & cinnamon, then add it to the creamed mixture & mix well.
5. Stir the chips, nuts & cranberries into the sticky creamed mixture, then divide the dough into 4 equal portions.
6. On each of 2 ungreased baking sheets, shape 2 portions into rectangles 10-inches long by 2 1/2-inches wide.
7. Sprinkle the 4 rectangles with the 1 tablespoon of sugar.
8. Bake for 20 to 25 minutes or until set, then carefully remove the rectangles to wire racks & let cool for 5 minutes.
9. Transfer the rectangles to a cutting board & cut each of them into 10 slices, placing the pieces cut side down on the baking sheets.
10. Bake from 5 to 7 minutes on each side or until lightly browned, then remove to wire racks to cool completely before storing in an airtight container.
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