CHOCOLATE & PISTACHIO BISCOTTI

In America, twice baked cookies are known as biscotti. The word biscotti comes from the Latin word biscoctus, meaning twice baked or cooked. In Italy, biscotti are called cantucci or cantuccini. 

1 stick unsalted butter, softened

¾ cup granulated sugar
2 large eggs

2 t pure vanilla extract
1 T brandy (optional)
2 ½ cups all-purpose flour

½ cup unsweetened cocoa powder

1 T instant espresso powder

1 t baking powder

½ t fine sea salt

1 cup shelled, unsalted pistachios, left whole

Preheat oven to 350 degrees F.

Line 2 baking sheets with parchment paper and set aside.

In a mixer fitted with a paddle, beat the butter and sugar until creamy. 
Beat in the eggs, vanilla, and brandy until light and fluffy.  

In a separate bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt.

Slowly add the dry ingredients to the mixer, while it is running.

Remove bowl from mixer and stir in the pistachios. 

Shape dough with lightly floured hands into 4 logs of about 6 inches long and 2 ½ wide.

Place two on each baking sheet and bake for 25 minutes.

Remove from oven and let cool for 20 minutes.  

Slice into ½ inch slices and lay on sides.  

Reduce oven to 300 degrees F and bake for 12 minutes. 

Carefully flip them over and bake another 12 minutes.

Cool completely before serving or storing in an airtight container.