Chocolate pistachio biscotti (wash)

Yield: 1 Servings

Measure 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

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.

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