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CHOCOLATE & PISTACHIO BISCOTTI
Now is the time of year when everyone starts thinking seriously about baking. Many people will be making treats this week for Halloween parties. Then, just a few weeks later, comes Thanksgiving - and, before you know it, you’re baking cookies for the holidays.
Three decades ago, the only biscotti you could find were simple anise-flavored varieties, sometimes embellished with almonds or hazelnuts. Nowadays these cookies come in great variety, containing all kinds of different flavorings or nuts. (I use pistachios in the recipe here, but you could substitute almonds, hazelnuts, pine nuts or others of your choice.)
Baked and sliced correctly,(not thick) biscotti are indeed a wonderful treat. Store them in an airtight container and they’ll keep for several weeks, ready to enjoy as an accompaniment to a fruit dessert, a scoop of ice cream, a cup of coffee, a glass of dessert wine or a tumbler of cold milk.
Makes 3 Dozen
2 large eggs
1 tablespoon amaretto liqueur (optional)
1/4 cup dry white wine
1 cup sugar
Pinch of salt
2 1/4 cups all-purpose flour, plus more
as needed
1/2 cup cocoa powder
1 1/2 teaspoons baking powder
1 cup shelled pistachio nuts, coarsely chopped with a large knife or cleaver
1 large egg white, lightly beaten
DIRECTIONS:
 Preheat the oven to 350 degrees. Line a large baking sheet with baking parchment paper. Lightly spray the paper with nonstick cooking spray.
In a medium mixing bowl, beat the eggs with a fork until foamy. Whisk in the amaretto and wine. Gradually beat in the sugar and salt until well blended. Set aside.
If using a stand mixer, sift the flour, cocoa powder and baking powder into the work bowl. Using the paddle attachment, turn on the machine to the low setting and add the egg mixture. Raise the speed to medium and beat until a dough forms on the paddle; if the dough is very sticky, beat in up to 1/4 cup more flour. Change to the dough hook and continue beating, while gradually adding the pistachios. Turn off the machine. Scrape the dough onto a lightly floured work surface and knead by hand until smooth, about 1 minute.
If making the dough by hand, sift the dry ingredients into a large mixing bowl. Make a well in the center, add the egg mixture and stir with a fork until the dry ingredients are evenly moistened and form a crumbly dough. Turn out onto a lightly floured work surface and, gradually incorporating the pistachios, knead by hand until smooth.
Shape the dough into a log 12 inches long and 4 inches wide and place it on the prepared baking sheet. Brush with the beaten egg white. Bake until the log has expanded and is dark brown, 25 to 30 minutes. Transfer the baking sheet to a wire rack to cool the log for 15 minutes. Meanwhile, reduce the oven temperature to 300 degrees.
Using a serrated bread knife, cut the log diagonally into slices about 1/3 inch thick. Place the slices flat, side by side on the baking sheet. Bake until they look dry and dark brown, about 20 minutes. With a spatula, transfer the biscotti to the wire rack to cool completely before serving or storing in an airtight container.
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