Double Chocolate Pistachio BiscottiPerfect for dunking. * 1 1/4 cups whole-wheat pastry flour * 3/4 cup white or regular whole-wheat flour * 1/3 cup oat flour * 1/3 cup wheat germ * 1/2 teaspoon fine-grain sea salt * 1 teaspoon aluminum-free baking powder * 1/2 cup nonalkalized cocoa powder * 6 tablespoons unsalted butter, at room temperature * 3/4 cup natural cane sugar * 3 large eggs * 1/2 cup chopped pistachios * 3/4 cup good-quality semisweet chocolate chips
Method Preheat the oven to 325°F. Line a baking sheet with parchment paper. Combine the flours, wheat germ, salt, baking powder, and cocoa powder in a bowl and whisk to combine. In a separate large bowl or stand mixer, cream the butter until light and fluffy. Add the sugar and mix again, then stir in the eggs one at a time and mix until well combined, scraping down the sides of the bowl a couple of times to distribute the eggs evenly. Stir in the dry ingredients and mix just until the dough becomes stiff and the flour is incorporated, then stir in the pistachios and chocolate chips. The dough should be on the stiff side but easy to work with. Turn the dough out onto the prepared baking sheet. Flatten and mold the dough into an inch-thick flattened log roughly 4 inches wide by 10 or 12 inches long. It doesn't have to be perfect- rustic looking Biscotti taste just as good. Bake for 25 minutes, until firm and richly fragrant. Remove from the oven and lower the oven temperature to 300°F. Allow the now-baked dough to cool for about 10 minutes so it won't crumble when you cut it. Slice the loaf into individual biscotti roughly 3/4 inch thick. I like to cut diagonally across the loaf so that I end up with a range of sizes. Lay the slices flat on a baking sheet and bake until dry and firm, another 30 minutes, or so. Cool on a wire rack. Makes about 12 big biscotti.
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