Cocoa powder and chocolate lend rich, fudgy flavor to these twice-baked treats. They are thicker than most biscotti, and perfect for dunking in milk or coffee.
Recipe information
Yield
makes about 1 dozen
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Step 2
Whisk together flour, cocoa powder, baking soda, and salt into a bowl. In bowl of electric mixer fitted with paddle attachment, beat butter and sugar on medium until light and fluffy. Add eggs; beat on low speed until well combined, scraping down sides of bowl if necessary. Add flour mixture; beat to form stiff dough. Beat in pistachios and chocolate chips until just combined.
Step 3
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 about 5 minutes. Reduce oven to 300°F.
Step 4
On a cutting board, using a sharp, serrated knife, cut biscotti diagonally into 1-inch-thick slices. Arrange cut sides down on baking sheet; bake until crisp but still slightly soft in center, about 8 minutes. Transfer to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.
