Double Chocolate Biscotti and Cranberry Pistachio Biscotti

Biscotti are Italian biscuits that are baked twice to make them crisp for dipping into coffee or wine.  These double chocolate biscotti and cranberry pistachio biscotti are so good, and make a great gift since they last for weeks in an airtight container.  Be sure to toast your pecans and pistachios before baking so you get the best nutty flavor.


Double Chocolate Pecan Biscotti

(makes about 24):
2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp. baking soda
1 tsp. salt
¾ stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup pecans, chopped
¾ cup semisweet chocolate chips

Preheat oven to 350 degrees and grease a large baking sheet. In a bowl whisk together flour, cocoa powder, baking soda, and salt.  In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy.  Add eggs and beat until combined well.  Stir in flour mixture to form a stiff dough.  Stir in pecans and chocolate chips.

On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide.  Bake logs 35 minutes, or until slightly firm to the touch.  Cool biscotti on baking sheet 5 minutes. On a cutting board cut biscotti diagonally into ¾ inch slices.  Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes.  Cool biscotti on a rack.  Biscotti keep in airtight containers 1 week and frozen, 1 month.

Cranberry Pistachio Biscotti

(makes about 24 cookies):

2 cups all-purpose flour 
1 1/2 teaspoon baking powder 
3/4 cup sugar 
1/2 cup (1 stick) butter, softened 
1 teaspoon lemon zest 
1/4 teaspoon salt 
2 eggs 
3/4 cup pistachios, toasted and coarsely chopped 
2/3 cup dried cranberries 

Method: Preheat the oven to 350 degrees. 

Line a baking sheet with parchment paper. In a medium bowl, whisk the flour and baking powder.  In the stand mixer using the paddle attachment beat the sugar, butter, lemon zest, and salt until fluffy. Beat in the eggs 1 at a time. Add the flour mixture and beat until combined. Fold in the pistachios and cranberries. 

Form the dough into a 13-inch long, 3-inch wide log on the prepared parchment sheet. Bake until golden, about 40 minutes. Cool for 30 min. Place the cooled cookie log onto a cutting board and using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4 inch thick slices. Arrange the biscotti slices cut side down on the parchment. Bake until they are golden, about 15 minutes. Transfer the biscotti to a rack to cool completely.