Prep 45 mins
Cook 1 hr
From Food & Wine magazine, December 2005.
- 2 cups flour
- 3⁄4 cup unsweetened cocoa powder, preferably Dutch-process
- 1⁄2 teaspoon baking soda
- 1 pinch salt
- 3 eggs
- 1 1⁄4 cups light brown sugar
- 4 tablespoons unsalted butter, softened
- 1 tablespoon vanilla extract
- 1 teaspoon coffee extract
- 1 teaspoon almond extract
- 7 1⁄2 ounces bittersweet chocolate, chopped or 1 1⁄2 cups bittersweet chocolate chips
- 1 cup unsalted shelled pistachio
- Preheat the oven to 350°.
- Line 2 baking sheets with parchment paper.
- In a large bowl, whisk the flour, cocoa powder, baking soda and salt.
- Beat in the eggs at low speed until a crumbly dough forms.
- In another bowl, beat the brown sugar with the butter and the vanilla, coffee and almond extracts until 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.
- Divide the dough into 4 and transfer 2 of the portions to each baking sheet.
- Form each piece into an 8 inch rope; flatten the ropes until they're about 2 inches wide and 3/4 inch 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°.
- Using a sharp knife, cut the logs crosswise into 1/2 inch thick slices; each log will yield about 20.
- Return the slices to the baking sheets and bake for about 30 minutes longer, flipping the biscotti once after 15 minutes, until crisp.
- Transfer to racks to cool.