Cut rolls on the diagonal	Chocolate Pistachio Biscotti

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Chocolate Pistachio Biscotti

Source: St. Louis Post-Dispatch, December 7, 1992

Yield: 35 slices

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Ingredients

• 1/2 cup (1 stick) butter, at room temperature

• 1 cup granulated sugar

• 2 eggs

• 1 1/2 cups all-purpose flour

• 1 1/4 cups sifted unsweetened cocoa powder

• 1/2 tsp baking soda

• 1/8 tsp salt

• 1 1/2 cups chopped green pistachios (see note)

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Preparation

With electric mixer on medium speed, cream butter and sugar. Add eggs; mix well. Add flour, cocoa powder, baking soda, salt and nuts to butter mixture. Mix just to combine (dough will be stiff; you may have to stir by hand). Do not overmix.

Divide dough in half. Shape each half into a roll about 10 inches long, 2 inches wide and 1 inch thick. Place rolls on greased cookie sheet.

Bake in a preheated 325-degree oven 15 minutes. Let cool about 15 to 10 minutes on the cookie sheet. Move to cutting board. Using a very sharp knife, gently cut rolls on the diagonal into 1/2-inch-thick slices. Return slices to ungreased cookie sheet. Bake another 10 to 15 minutes, or until dry.

Note: After shelling, rub pistachios to remove the outer shell and expose the green nut.