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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Heat oven to 350F . Butter and flour a baking sheet; set aside.
In a medium bowl, whisk together flour, cocoa, baking soda and salt. In
the bowl of an electric mixer, cream butter and sugar until light and
fluffy. Add eggs; beat until well combined, scraping down sides of bowl
if necessary. Add flour mixture, and stir to rom a stiff dough. Stir in
pistachios and chocolate chips.
Transfer dough to prepared baking sheet; form into a slightly flattened
log, about 12x4 inches. Bake until slightly firm, about 25 minutes. Cool
about 5 minutes. Reduce oven to 300F .
On a cutting board, using a sharp serrated knife, cut biscotti diagonally
into 1 inch thick slices. arrange biscotti, cut sides down, on baking
sheet, and bake until crisp but still slightly soft in the center, about 8
minutes. serve with pistachio ice cream.
Contributor: Martha Stewart Living February 2001
Ingredients:
3/8 Cup(s) butter; softened
1 27/625 Pound(s) all purpose flour
8 Tablespoon(s) unsweetened cocao
4/23 Ounce(s) baking soda
87/2000 Ounce(s) salt
8 105/304 Ounce(s) sugar
2 eggs
1 Cup(s) pistachio nut meats
1/2 Cup(s) chocolate chips |
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