Chocolate Pistachio Biscotti

• 1-1/2 cup All-purpose Flour
• 1/4 cups Dutch Processed Cocoa Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoons Fine Salt
• 3 ounces, weight Bittersweet Or Dark Chocolate, Chopped Into Small Pieces
• 3/4 cups Light Brown Sugar
• 2 whole Large Eggs
• 1 teaspoon Pure Vanilla Extract
• 1 Tablespoon Instant Espresso Powder Mixed With 2 Tablespoons Hot Water
• 1 cup Shelled Pistachios
• 1/2 cups Craisins (or Chopped Dried Cherries)
• 2 Tablespoons Melted White Chocolate (for Drizzling)

1. In a medium bowl, whisk together flour, cocoa, baking soda, and salt; set aside. In a small bowl, combine chopped chocolate and brown sugar; set aside. In the bowl of a stand mixer fitted with BeaterBlade or paddle attachment, place flour mixture, chocolate mixture, eggs, vanilla, espresso mixture, pistachios, and craisins; mix on medium speed until all traces of dry flour disappear.
2. Wrap cookie dough well with plastic and chill for at least 30 minutes (or up to a week). Preheat oven to 300u0b0F and line a half sheet pan with a Silpat or parchment paper. Press cookie dough onto prepared sheet pan, forming a 4x10-inch loaf. Bake in preheated oven for 35-40 minutes. Remove from oven and allow loaf to rest for 20-30 minutes before transferring to a cutting board and cutting into 1/2-inch thick slices using a serrated knife. Return sliced cookies to sheet pan and bake for another 6 or 7 minutes per side.
3. Cool cookies completely on a rack before drizzling with melted white chocolate. Leftovers can be stored for a week or more in an airtight container.
4. Recipe adapted from Entertaining with Beth.

allpurpose, ubc, baking soda, salt, weight bittersweet, light brown sugar, eggs, vanilla, espresso powder mixed, pistachios, craisins, white chocolate

Taken from tastykitchen.com/recipes/desserts/chocolate-pistachio-biscotti/ (may not work)