A cookie with ancient credentials—biscotti go all the way back to Roman times, when they were basically the granola bars of marching legions. The name means “twice cooked”, which explains the crunch. Ours are upgraded with chocolate, pistachios and cranberries for a more modern take.
Ingredients
- 8 Tbsp unsalted butter, room temperature
- 3/4 cup sugar
- 2 eggs
- 1 Tbsp vanilla extract
- 1 3/4 cups plus all purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup semi-sweet chocolate chips
- 1/3 cup dried cranberries
- 1/3 cup pistachios
- ½ cup demerara sugar
Directions
- Preheat the oven to 350°.
- Beat butter and sugar until fluffy. Add eggs and vanilla, and beat until combined. Scrape and mix in dry ingredients on low speed until just combined. Stir in chocolate chips, cranberries and pistachios.
- On a floured surface, press the dough into a mass. Divide into two pieces and shape into 10” x 2” logs. Place logs onto a parchment lined baking sheet with 3” spacing, flattening to 2 1/2″ wide and 3/4″–1″ tall. Sprinkle with demerara sugar and freeze for 10–60 minutes.
- Bake chilled logs for 28–32 minutes, until firm. Cool on the baking sheet for 10 minutes, then transfer to a cutting board.
- Lower oven to 300°. Using a serrated knife, slice each log diagonally into 3/4″ pieces. If they crumble, brush or spray the tops with warm water.