DOUBLE CHOCOLATE PISTACHIO BISCOTTI
Biscotti are perfect for dunking, so give them as a holiday gift in a cafe-au-lait bowl: Stand them in the bowl, stretch cellophane over the top to the bottom, and tie with a ribbon.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Melt butter and chocolate in double boiler set over, but not touching, simmering water. Stir until smooth.
- Sift together cocoa, flour, baking powder, and salt. In electric mixer, beat sugar and eggs on medium speed until lightened. Add vanilla. On low speed, add chocolate mixture, then flour mixture. Stir in nuts and raisins. Dough will be soft.
- Turn dough out onto lightly floured surface. Form two 9-inch-long-by-3 1/2-inch-wide logs on parchment-lined baking sheet.
- Bake until dough sets, 30 minutes. Cool 15 minutes. Reduce oven to 275 degrees. Cut dough on diagonal into 1/2-inch slices; place cut side down on baking sheet. Bake 20 minutes. Turn over; bake 20 minutes, until slightly dry. Let cool on wire rack. Store in airtight container.
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