Chocolate pistachio biscotti (wash)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Unsalted butter |
| ¾ | cup | Granulated sugar |
| 3 | mediums | Eggs |
| ¾ | teaspoon | Orange juice |
| 2¼ | cup | Unbleached organic flour |
| ¾ | cup | Cocoa |
| 1¾ | tablespoon | Baking powder |
| ¾ | teaspoon | Baking soda |
| ¾ | cup | Pistachio nuts; chopped (raw or toasted) |
| ½ | cup | Chocolate chips |
Directions
Preheat oven to 350 degrees.
Cream butter and sugar on medium speed. Slow mixer and add eggs and orange juice. With the mixer still on slow add the dry ingredients, then the nuts and chocolate chips.
Shape into 1 log 1 inch high and 4 to 5 inches wide. Bake for 30 minutes, until firm. Let cool and slice 1 12" thick Lay pieces on side and bake an additional 15 minutes, until crisp. Store up to 1 week in a jar.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Bread and Roses, Port Townsend, Wash.