These are a perfect treat for your valentine with a combination of rich chocolate flavor, tart cherry and pistachios. I drizzled a little white chocolate drizzle to finish. These Italian cookies have the perfect amount of sweetness and are great with your coffee or favorite tea.
Yield: about 24
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup dried cherries, roughly chopped
- 1/2 cup pistachios, rough chop
- 3 ounces white chocolate
Preheat oven to 350. Line a baking sheet with parchment paper. Whisk together flour, cocoa, baking soda and salt. In a bowl of an electric mixer, cream the softened butter and sugar until light and fluffy. Scrape down the sides of the bowl and add the eggs, one at a time, until well incorporated. Beat in the vanilla. Add the flour mixture, followed by the chocolate chips, dried cherries and pistachios and stir on low speed until just combined. Scrape the sticky dough out of bowl and using lightly floured hands, divide the dough in half into two equal logs about 3/4-inch high and 2 inches wide allowing several inches in between. With a pastry brush, use the egg whites to brush a thin layer on top of and on the sides of each log. Bake for about 30-35 minutes. Allow the biscotti logs to cool on the pan for 5-10 minutes. Using a sharp knife, slice the logs on the diagonal into about 3/4-inch slices and turn the biscotti on their sides and place back in the oven for 5-7 minutes bake and crisp up a bit. Cool the biscotti on the pan. When completely cool, melt the white chocolate in the microwave on very low heat so it doesn’t seize. Using the tines of the fork, dip into the bowl and drizzle on the tops of the biscotti.