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Ingredients
| unsalted butter: 1/3 cup (softened) |
| granulated sugar: 1 cup |
| eggs: 3 (large) |
| pure vanilla extract: 2 tsp |
| all-purpose flour (unsifted): 2 3/4 cups |
| unsweetened cocoa powder (sifted): 1/3 cup |
| baking powder: 2 1/2 tsp |
| ground cinnamon: 1/2 tsp |
| semisweet chocolate chips (chips): 1 cup |
| pistachios: 3/4 cup (shelled) |
| dried sweetened cranberries: 3/4 cup |
| granulated sugar: 1 Tbl |
Chocolate Pistachio Biscotti
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
79 min -
Servings
40 serving(s)
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- Preheat the oven to 350 degrees F.
- In a large bowl, cream the butter & the 1 cup of sugar until light & fluffy.
- Add eggs, one at a time, beating well after each addition, then add the vanilla, beating well to incorporate the extract.
- In another bowl, whisk together the flour, cocoa, baking powder & cinnamon, then add it to the creamed mixture & mix well.
- Stir the chips, nuts & cranberries into the sticky creamed mixture, then divide the dough into 4 equal portions.
- On each of 2 ungreased baking sheets, shape 2 portions into rectangles 10-inches long by 2 1/2-inches wide.
- Sprinkle the 4 rectangles with the 1 tablespoon of sugar.
- Bake for 20 to 25 minutes or until set, then carefully remove the rectangles to wire racks & let cool for 5 minutes.
- Transfer the rectangles to a cutting board & cut each of them into 10 slices, placing the pieces cut side down on the baking sheets.
- Bake from 5 to 7 minutes on each side or until lightly browned, then remove to wire racks to cool completely before storing in an airtight container.