Pistachio Chocolate Biscotti - Country Living Recipe
Yield: 48 slicesRecipe by luhu.jp
Ingredients:
4: 1-oz squares semisweet,
-sugar,
-chocolate,
3 Large: eggs,
2 1/3 cup: Unsifted all-purpose flour,
1/4 cup: Coffee-flavored liqueur,
2/3 cup: Unsweetened cocoa powder,
-, (Kahlua, Kamora, or Tia
2 tsp: Baking powder,
-Maria),
1/2 cup: , (1 stick) butter, softened
1 tsp: Vanilla extract,
1/2 cup: Granulated sugar,
1 cup: Shelled unsalted pistachios,
1/2 cup: Firmly packed light-brown,
Directions:
1. In microwave-safe cup, melt chocolate and set aside to cool. In
medium-size bowl, combine flour, cocoa, and baking powder; set aside.
2. In large bowl, with electric mixer on md speed, beat butter and
granulated and brown sugars until well mixed. Add 2 eggs, one at a
time, beating well after each addition. Separate remaining egg,
placing egg white in a cup, then cover and refrigerate.
3. Add egg yolk, chocolate, liqueur, and vanilla to butter mixture
and beat until well mixed. Reduce mixer speed to low and gradually
beat in flour mixture to form soft dough. With spoon, stir in
pistachios. Cover and refrigerate dough at least 2 hours or until
easy to handle.
4. Heat oven to 300F. Grease 1 large or 2 small baking sheets. With
floured hand, divide dough into 3 equal pieces. Shape each into a
10-inch-long log and place across large baking sheet or lengthwise on
small sheets. Flatten each log until 2 inches in diameter and brush
with reserved egg white.
5. Bake 35 to 40 minutes or until firm. Cool logs on wire rack 30
minutes. Transfer logs to cutting board. Using serrated knife and a
sawing motion, cut each log diagonally into 1/2-inch-thick slices.
Ar- range slices cut side down on baking sheet.
6. Heat oven to 250F. Bake slices 15 minutes or until dry on the
surface. Cool slices on wire rack and store in airtight container.
Country Living/Oct/93 Scanned & fixed by DP & GG
Source from luhu.jp
medium-size bowl, combine flour, cocoa, and baking powder; set aside.
2. In large bowl, with electric mixer on md speed, beat butter and
granulated and brown sugars until well mixed. Add 2 eggs, one at a
time, beating well after each addition. Separate remaining egg,
placing egg white in a cup, then cover and refrigerate.
3. Add egg yolk, chocolate, liqueur, and vanilla to butter mixture
and beat until well mixed. Reduce mixer speed to low and gradually
beat in flour mixture to form soft dough. With spoon, stir in
pistachios. Cover and refrigerate dough at least 2 hours or until
easy to handle.
4. Heat oven to 300F. Grease 1 large or 2 small baking sheets. With
floured hand, divide dough into 3 equal pieces. Shape each into a
10-inch-long log and place across large baking sheet or lengthwise on
small sheets. Flatten each log until 2 inches in diameter and brush
with reserved egg white.
5. Bake 35 to 40 minutes or until firm. Cool logs on wire rack 30
minutes. Transfer logs to cutting board. Using serrated knife and a
sawing motion, cut each log diagonally into 1/2-inch-thick slices.
Ar- range slices cut side down on baking sheet.
6. Heat oven to 250F. Bake slices 15 minutes or until dry on the
surface. Cool slices on wire rack and store in airtight container.
Country Living/Oct/93 Scanned & fixed by DP & GG
Source from luhu.jp