Pistachio Chocolate Biscotti
Makes 50 to 60
1/3 cups whloe wheat pastry flour
2 cups flour
1/2 cup cocoa (Dutch)
2 teaspoons baking powder
1 teaspoon salt
1¼ cup sugar
1/2 cup Sciabica's Mission Spring Extra Virgin Olive Oil
1 cup pistachios, chopped
1/2 cup peanut butter chips or chocolate chips
1/2 teaspoon Danish pastry extract
1 teaspoon vanilla
1/2 cup white chocoatle chips (for frosting)
2 tablespoons milk (if needed)
Preheat oven to 350 degrees. Grease foil lined cookie sheets
In mixing bowl, combine dry ingredients, stir, make well in center. Add eggs, olive oil, vanilla and pastry extract. Stir until dough holds together, add milk if needed to hold dough together. Add peanut butter chips or chocolate chips.
Place dough on lightly floured board, knead very little, cut into 5 or 6 pieces. Roll each piece into 2 by about 12 inches long. Place on lightly greased foil lined baking sheets (2 or 3 rolls per sheet) 4 inches apart.
Bake for 20 to 25 minutes. Remove rolls to board, cool about 15 minutes.
With serrated knife cut each roll diagonally into about ½ inch slices. Place cookies back on baking sheet, cut side down. Bake another 8 to 10 minutes to toast.
Frost melted white chocolate chips. Spread lightly on one cut side of biscotti.