"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

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

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.

News Daily Newsletter

The Bay

Emma’s Must-Sees

Videos from KQED Live

Donor-Advised Funds

biscottibiscotti

Chocolate Pistachio Biscotti