Biscotti means "twice baked" in Italian. First you form the crumbly dough into one stiff mass and bake it whole. Then you let it cool, slice it, and bake it again at a lower temperature. That's what gives biscotti an almost cracker-like quality, which goes especially well with coffee. This triple-chocolate double-baked treat is dipped in a dark chocolate coating with sprinkles on top. Arizona is one of only three states in the US where pistachios are grown and chocolate and sugar are two of the most revered ingredients in Sonoran cuisine.
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- 1/8 teaspoon salt
- 3 large eggs
- 1 cup packed light brown sugar
- 4 tablespoons unsalted butter softened
- 1 tablespoon pure vanilla extract
- 1 teaspoon pure almond extract
- 1 teaspoon ground coffee
- ½ cup bittersweet chocolate chips
- 1 cup shelled pistachios
- About ½ cup 4 ounces colored candy melts, Such as Wilton
- About 1/3 cup red nonpareils or any other sprinkles
- Preheat oven to 350F. Line 2 baking sheets with parchment paper or silicone baking mats. In a large bowl, whisk flour, cocoa powder, baking soda, and salt. Using an electric mixer on low speed, beat in eggs for about 1 minute, until a crumbly dough forms.
- In a separate large bowl, beat brown sugar with butter, extracts, and coffee until combined. Add sugar mixture to flour mixture and beat on low speed until a dough begins to form. It will not come together completely. Fold in chocolate chips and pistachios.
- Turn out dough onto a lightly floured surface. Press dough together with your hands, forming it into one mass. Then divide it into two equal parts and form it into two logs. Place one log on each prepared baking sheet and press it with the palm of your hand to flatten to a width of about 3 inches.
- Bake for 20 minutes, rotating the pans halfway through the baking time. Remove from oven and lower oven temperature to 250F. Let dough rest on pans for 20 minutes. Dough will be slightly spongy to the touch, similar to a dense bread.
- Transfer logs to a cutting board. Using a serrated knife, cut into ½-inch slices. Return the slices, cut side up, to the baking sheets. Bake for another 40 minutes. Transfer cookies to wire racks to cool.
- Melt candy melts in a deep mug or bowl according to package directions. Dip cooled biscotti halfway in melted candy melts. Place on parchment paper and decorate with dragees and sprinkles.
Hungry for More?Buy the Unofficial Yellowstone Cookbook and the Taste of Tucson Cookbook!