Ingredients
1⅔cupsall purpose flour
½cupunsweetened cocoa powder,good quality
1½tspbaking powder
pinchsalt
¾cupwhole pistachios
¼cupbutter,softened
¾cupsuperfine sugar
2large eggs
Preparation
Preheat the oven to 375 degrees F. Line baking sheet with parchment paper.
In a medium bowl, combine the flour, cocoa powder, baking powder, and salt.
Add the pistachios, then mix.
In a mixer, mix the butter and sugar on medium speed for 1 minute and 30 seconds.
Add the eggs, one at a time.
Add the flour, cocoa powder, baking powder, and salt, then mix on low speed, until just combined to make a dough.
Using hands, divide the dough into two or three pieces, then form them into long flat shapes about 8×1.5-inch wide.
Place on the lined baking sheets.
Bake for 20 minutes.
When cool enough to handle, gently cut the loaves on the angle into ½ inch slices with a serrated bread knife.
Return the biscotti to the baking sheet.
Bake for another 3 to 4 minutes on each side, less for softer biscotti.
Serve with coffee, and enjoy!
