I can guarantee you that you will never try any biscotti better than this one. However this recipe cheats a little bit. These crisp Italian cookies are traditionally quite dry and and perfect to dip in a hot cafe au lait. But this recipe differs a little bit since the inside of it is a little bit moist. If you would still opt for a drier center, cut each biscotti thinner and leave them in the oven during the second bake for a little bit longer. So here it goes: my husband’s favourite recipe (from Martha Stewart’s kitchen):
Ingredients:
6 tablespoons unsalted butter, room temp., plus more for baking sheet 2 cups all-purpose flour, plus more for baking sheet 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cup sugar 2 large eggs 1 cup shelled pistachio nuts 1/2 cup chocolate chips
Whisk together flour, cocoa powder, baking soda and salt. In an electric mixer 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. Preheat oven to 350F. Butter and flour a baking sheet. Stir in pistachios and chocolate chips. Transfer dough to prepared baking sheet and form a slightly flattened log about 12 by 4 inches (I actually made it a little bit longer which made it easier to cut smaller, less breakable biscotties). Bake until slightly firm for about 25 minutes. Cool on a wire rack for about 5 minutes. Reduce oven temperature to 300F.
On a cutting board, using a serrated knife, cut biscotti diagonally into 1 inch slices or thinner if you want dryer cookies (note: try the 1 inch version first and then, next time, go with the dryer). Arrange biscotti, cut sides down, on baking sheet and bake until crisp but still slightly soft in the middle for about 8 minutes.
They are yummyyyyyyyyyyyyyyyy!!!
