Chocolate-and-Pistachio Biscotti
Kevin Sbraga varies these wonderful nutty biscotti, sometimes dipping them in melted dark chocolate for an extra layer of flavor. More Cookie Recipes
December 2010
Kevin Sbraga varies these wonderful nutty biscotti, sometimes dipping them in melted dark chocolate for an extra layer of flavor. More Cookie Recipes
The biscotti can be stored between sheets of wax paper in an airtight container for 1 week or frozen for 1 month.
The dough did not hold together. It was too dry, too many nuts, very difficult to handle. Impossible to get 4 logs out of the dough. Would never make this recipe again.
Freeze the dough logs rather than cooked biscotti-- then you don't have to bake them all at once (or have them calling to you until they're all eaten). And you can easily make a fresh dozen whenever you wish.