"Everybody loves biscotti: They are good dipped in coffee for breakfast and as a companion for ice cream after an elegant dinner. The dough is baked twice, hence the name biscotti (“twice-cooked”), first in a log and then in slices. These biscotti are flavored with bitter cocoa powder and pistachio nuts. The dough is made in a few minutes in a food processor. The biscotti freeze well." --Jacques Pépin
Recipe: Chocolate Pistachio Biscotti
Makes about 10 biscotti
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Ingredients:
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/3 cup sugar
- 1 teaspoon baking powder
- Pinch of salt (1/16 teaspoon)
- 1 large egg
- 2 tablespoons unsalted butter, softened
- 1/3 cup shelled pistachio nuts
- 2 tablespoons milk
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Instructions:
- Preheat the oven to 350 degrees.
- Process the flour, cocoa powder, sugar, baking powder, and salt in a food processor for 5 seconds. Add the egg, butter, pistachios, and milk and process for another 6 to 8 seconds, until the dough starts coming together.
- Line a baking sheet with aluminum foil. Transfer the dough to the sheet (don’t worry if it is still somewhat loose). Put a piece of plastic wrap on top of the dough and press it together into a log about 6 inches long, 3 inches wide, and 1 inch high. Remove the plastic.
- Bake the log for 25 minutes. Remove from the oven and let cool for 10 minutes.
- Transfer the log to a cutting board and, using a serrated knife, cut it crosswise into 1/2-inch slices (10 to 12); do this gently, as the biscotti tend to crumble.
- Arrange the slices flat on the lined baking sheet and bake for 30 to 40 minutes. Cool for at least 30 minutes.
Recipe from Heart & Soul in the Kitchen by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.