Ingredients:
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder, preferably Dutch-process
1/2 teaspoon baking soda
Pinch of salt
3 large eggs
1 and 1/4 cups light brown sugar
4 tablespoons unsalted butter, softened
1 tablespoon pure vanilla extract
1 teaspoon pure coffee extrct
1 teaspoon pure almond extract
7.5 ounces bittersweet chocolate, chopped, or 1.5 cups bittersweet chocolate chips
1 cup unslated, shelled pistachios (6 ounces)
Directions:
- Preheat the ovn to 350 degrees. Line 2 baking sheets with parchment paper. In a large bowl, whisk the flour with the cocoa powder, baking soda and salt. Using an electric mixer, beat in the eggs at low speed until a crumbly dough forms.
- In another bowl, beat the light brown sugar with the butter and the vanilla, coffee and almond extracts until combined. Scrape the mixture into the crumbly dough and beat at medium speed until a soft, sticky dough forms. Add the chopped bittersweet chocolate and shelled pistachios and beat at low speed just until they are evenly distributed.
- Divide the dough into 4 clumps and transfer 2 of the clumps to each baking sheet. Form each clump into an 8-inch-long rope; pat the ropes until they are logs about 2 inches wide and 3/4 inch thick. Bake the logs for about 22 minutes, until they are puffed and springy to the touch; rotate the pans halfway through baking. Carefully transfer the logs to a wire rack to cool for 10 minutes. Lower the oven temperature to 200 degrees.
- Using a sharp knife, cut the logs crosswise into scant 1/2-inch-thick slices; each log will yield about 20 biscotti. Return the slices to the baking sheets and bake them for about 30 minus longer, flipping the biscotti once after 15 minutes, until they are crips. Transfer the biscotti to racks to cool.