Chocolate Pistachio Biscotti

Things I found amazing about this biscotti:

1. It wasn't too crunchy like some biscotti is.

2. It has a great, deep chocolate flavor.

3. The salty pistachios perfectly compliment the sweet chocolate.

Things I found disappointing about this biscotti:

1. I ate 4 in one night, immediately following nacho night.

2. I wanted to eat at least 4 more.

To sum up, probably the best bisoctti I've ever had. Nuff said. =)

On a side note: I am sitting here singing Lady Gaga's "Bad Romance" (which you should listen to if you haven't heard it), so if there are random song snippets in this post, I beg forgiveness.


Chocolate Pistachio Biscotti
Martha Stewart's Cookie Book

6 tablespoons unsalted butter, at room temperature
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar

"Gaga Oo-La-la-a"

2 large eggs
1 cup shelled pistachio nuts
1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Grease a baking sheet and set aside.

In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. In the bowl of an electric mixer fitted with the whisk attachment, cream butter and sugar until light and fluffy. Add eggs and beat until well-combined. Add flour mixture and stir to form a stiff dough. Stir in pistachios and chocolate chips.

"caught in a bad romance....ah-la-la-la"

Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 by 4 inches. Bake until slightly firm, about 25 minutes. Cool on a wire rack for 5 minutes. Reduce oven temperature to 300 degrees F.

On a cutting board, using a serated knife, cut biscotti diagonally into 1-inch thick slices. Arrange biscotti, side down, on baking sheet and bake about 8 minutes.

"Roma-roma-ma. Gaga ooh la-la"