Pistachio chocolate biscotti

48 slices

Ingredients

Quantity Ingredient
4 1-oz squares semisweet chocolate
2⅓ cup Unsifted all-purpose flour
⅔ cup Unsweetened cocoa powder
2 teaspoons Baking powder
½ cup (1 stick) butter, softened
½ cup Granulated sugar
½ cup Firmly packed light-brown sugar
3 Large eggs
¼ cup Coffee-flavored liqueur (Kahlua, Kamora, or Tia Maria)
1 teaspoon Vanilla extract
1 cup Shelled unsalted pistachios

Directions

1. In microwave-safe cup, melt chocolate and set aside to cool. In medium-size bowl, combine flour, cocoa, and baking powder; set aside.

2. In large bowl, with electric mixer on md speed, beat butter and granulated and brown sugars until well mixed. Add 2 eggs, one at a time, beating well after each addition. Separate remaining egg, placing egg white in a cup, then cover and refrigerate.

3. Add egg yolk, chocolate, liqueur, and vanilla to butter mixture and beat until well mixed. Reduce mixer speed to low and gradually beat in flour mixture to form soft dough. With spoon, stir in pistachios. Cover and refrigerate dough at least 2 hours or until easy to handle.

4. Heat oven to 300'F. Grease 1 large or 2 small baking sheets. With floured hand, divide dough into 3 equal pieces. Shape each into a 10-inch-long log and place across large baking sheet or lengthwise on small sheets. Flatten each log until 2 inches in diameter and brush with reserved egg white.

5. Bake 35 to 40 minutes or until firm. Cool logs on wire rack 30 minutes. Transfer logs to cutting board. Using serrated knife and a sawing motion, cut each log diagonally into ½-inch-thick slices.

Ar- range slices cut side down on baking sheet.

6. Heat oven to 250'F. Bake slices 15 minutes or until dry on the surface. Cool slices on wire rack and store in airtight container.

Country Living/Oct/93 Scanned & fixed by DP & GG Submitted By PAUL MACGREGOR On 10-09-95

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