Definition of yummo: chocolate and pistachios. Pair that with biscotti and you have a major, big-time yummo. More specifically, Chocolate Pistachio Biscotti, which I first made years ago when I saw it in one of my Martha Stewart magazines. Here’s the recipe, with my photos along the way. Oh, and don’t eat too many pistachios and chocolate chips while you’re making it, you’ll get a tummy ache. -- Laura
Recipe from Martha Stewart Living, February 2001
CHOCOLATE PISTACHIO BISCOTTI
Softer than traditional biscotti, these are baked for a shorter time.
- 6 tablespoons unsalted butter, softened, plus more for baking sheet
- 2 cups all-purpose flour, plus more for baking sheet
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 2 large eggs
- 1 cup shelled pistachio nuts
- 1/2 cup chocolate chips (I used dark chocolate)
- Pistachio ice cream (optional)
- Heat oven to 350 degrees. Butter and flour a baking sheet; set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs; beat until well combined, scraping down sides of bowl if necessary. Add flour mixture, and stir to form a stiff dough. Stir in pistachios and chocolate chips.
- Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 by 4 inches. Bake until slightly firm, about 25 minutes. Cool about 5 minutes. Reduce oven to 300 degrees.
- On a cutting board, using a sharp serrated knife, cut biscotti diagonally into 1-inch-thick slices. Arrange biscotti, cut sides down, on baking sheet, and bake until crisp but still slightly soft in the center, about 8 minutes. Optional: Serve with pistachio ice cream.