Dutch Processed Cocoa Powder
The richer, darker Dutch cocoa has been treated with an alkali, which helps
neutralize cocoa's natural acidity. You will taste the difference for it
produces a richly intense, yet smooth chocolate flavor.
Double Chocolate Pistachio Biscotti
8 T. unsalted butter
4 oz. bittersweet or semisweet chocolate, finely chopped
1/2 C. Dutch-process cocoa powder
1 3/4 C. all-purpose flour
1 1/2 t. baking powder
1/2 t. salt
1 C. sugar
2 large eggs
1 t. pure vanilla extract
1 C. whole shelled pistachio nuts or blanched almonds, lightly toasted
1 C. golden raisins
Heat oven to 350°F. Melt butter and chocolate in double boiler set over, but not
touching, simmering water. Stir until smooth
Sift together cocoa, flour, baking powder, and salt. In electric mixer, beat
sugar and eggs on medium speed until lightened. Add vanilla. On low speed, add
chocolate mixture, then flour mixture. Stir in nuts and raisins. Dough will be
Turn dough out onto lightly floured surface. Form two 9-inch-long-by-3
1/2-inch-wide logs on parchment-lined baking sheet.
Bake until dough sets, 30 minutes. Cool 15 minutes. Reduce oven to 275°F. Cut
dough on diagonal into 1/2-inch slices; place cut side down on baking sheet.
Bake 20 minutes. Turn over; bake 20 minutes, until slightly dry. Let cool on
wire rack. Store in airtight container.
Makes 24 pieces.
Recipe from Martha Stewart