Deep, dark chocolate and a zip of salt from the pistachios makes these biscotti a treat to remember!
2cupsall purpose flour
1/2cupunsweetened cocoa powder
6tablespoonsunsalted butterroom temperature
1/2cupsalted and roasted pistachioswith shells removed
1/2cupsemi-sweet chocolate chips
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a small bowl, whisk together flour, cocoa powder, baking soda, and salt. In a large bowl, beat butter and sugar on medium until light and fluffy. Add eggs, and beat on low speed until well combined. Add flour mixture – you may need to use your hands if the dough gets too grainy/dry – to form a stiff dough. Add chocolate chips and pistachios.
Transfer dough to baking sheet and form into a slightly flattened log, about 12 by 4 inches in size. Bake until slightly firm, about 25 minutes. Cool for 5 minutes, and reduce oven temperature to 300°F.
On a cutting board, using a serrated knife, cut biscotti log into 1-inch-thick slices. Arrange cut side down on baking sheet. Bake about 8 minutes, until cookies are slightly soft in the center but crisp overall.
Cookies can be stored in an airtight container for up to one week.