Chocolate-Pistachio Biscotti

By patticakes

Ingredients

• 1 cup shelled unsalted pistachio nuts
• 8 tablespoons (1 stick) unsalted butter, softened
• 1 cup sugar
• 1 egg
• 1/2 cup orange juice
• 2 cups flour
• 1/4 cup unsweetened cocoa
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt

Details

Servings 2

Preparation

Step 1

Preheat the oven to 350 degrees F.
Spread the nuts on a cookie sheet and toast about 10 minutes.
Cool, then coarsely chop and set aside.
Using an electric mixer, cream the butter and sugar until blended.
Beat in the egg and orange juice.
In another bowl, combine the flour, cocoa, baking soda, cinnamon, and salt.
Gradually beat the dry ingredients into the butter mixture.
Stir in the nuts. Divide the dough in half.
Cover the dough and let it rest for 10 minutes.
Butter 2 cookie sheets.
Form each half of the dough into an 11 x 4-inch log.
Place one log on each cookie sheet.
Bake the logs for 20-25 minutes.

Remove from the oven and let cool for 15 minutes.

Transfer logs to a cutting surface.
Using a serrated knife cut on the diagonal into 3/4-inch slices.
Place the slices cut side down onto the cookie sheets and bake 10-12 minutes.
Cool on sheets on wire rack.