GOLDEN VALLEY, Minn.-- Chef and instructor Suzanne Schilling stopped by our kitchen today with her favorite biscotti recipe.
For more information about Suzanne or her upcoming cooking classes, visit www.cookingcompanion.blogspot.com and click on the "Cooking Class" tab.
DOUBLE CHOCOLATE PISTACHIO BISCOTTI
Makes 48
2 cups all purpose flour
1 cup granulated sugar
2½ tsp baking powder
½ tsp salt
½ tsp baking soda
½ cup cocoa
4 oz semi-sweet chocolate, finely chopped
4 large eggs
1 tsp vanilla extract
1 cup pistachio nuts, coarsely chopped
Preheat oven to 350*.
In a bowl, whisk together the flour, sugar, baking powder, salt, baking soda, cocoa and semi-sweet chocolate.
In a separate bowl, combine the eggs and vanilla and stir until well blended. Pour the egg mixture into the dry ingredients. Beat with a mixer on medium speed until a dough forms (it should adhere to the beaters) 2-3 min. Fold in the nuts.
Divide the dough into 4 equal parts. On the 2 lightly greased cookie sheets, shape in loaves 3 inches wide and about 6 inches long. Place logs at least 4 inches apart.
Bake 25-30 minutes, until logs are firm to the touch. Let cool on cookie sheets for 15 minutes or until cool enough to handle.
Lower oven to 300*.
Cut logs into 1 inch wide cookies. Remove 1 oven rack and put cookies directly on it. Return the cookies to uppermost position in the oven and bake 20-25 minutes until crisp.