Yes, 60th post! I can't believe how quickly the time has flown by! I barely made any mention of my 50th post, but man- 60? I'm kind of proud of myself for really having stuck to this. :) To celebrate- I dropped by Border's again today, and bought 2 new cooking books (yes-COOK-books!) for only 8 dollars! I love Borders' sales. :) I'm so excited to try out some of these new recipes, but take a look at the loot I got!
Also, in less than an hour, my favorite show is having it's finale! The Next Food Network Star will be selected tonight, and if any of you watch it I'm rooting for Aarti all the way- we definitely need an Indian cooking show on the network!
Yesterday, I mentioned my recent fascination with biscotti and how I made another batch of them the day after my first. Don't worry though- I made sure the first ones were all eaten before starting in on another variety. So without further ado, here is a delicious recipe for Chocolate Pistachio Biscotti. :)
Chocolate Chunk Pistachio Biscotti
(adapted from Dorie Greenspan's Baking From My Home to Yours)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole wheat pastry flour
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 3/4 cup sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1/4 cup chopped pistachios
- 1/2 cup chopped bittersweet chocolate
- GETTING READY: Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone mat.
- Whisk the flour, baking powder and salt together. Add the whole wheat flour and whisk again to blend.
- Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together at medium speed for 3 minutes, until very smooth. Add the eggs and continue to beat, scraping down the bowl as needed, for another 2 minutes, or until the mixture is light, smooth and creamy. Beat in the vanilla extract. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated. You'll have a soft, stick-to-your-fingers dough that will ball up around the paddle or beaters. Scrape down the paddle and bowl, toss in the chocolate and pistachios and mix just to blend.
- Scrape half the dough onto one side of the baking sheet. Using your fingers and a rubber spatula or scraper, work the dough into a log about 12 inches long and 1 1¿2 inches wide. The log will be more rectangular than domed, and bumpy, rough and uneven. Form a second log with the remaining dough on the other side of the baking sheet.
- Bake for 15 minutes, or until the logs are lightly golden but still soft and springy to the touch. Transfer the baking sheet to a rack and cool the logs on the baking sheet for 30 minutes.
- If you turned off the oven, bring it back up to 350 degrees F.
- Using a wide metal spatula, transfer the logs to a cutting board and, with a long serrated knife, trim the ends and cut the logs into 3/4-inch-thick slices. Return the slices to the baking sheet — this time standing them up like a marching band — and slide the sheet back into the oven.
- Bake the biscotti for another 15 minutes, or until they are golden and firm. Transfer them to racks and cool to room temperature. Enjoy with a hot cup of coffee!