Recipe - Chocolate Pistachio Biscotti (Wash)

One fourth cup Unsalted butter
Three fourths cup Granulated sugar
3 md Eggs
Three fourths teaspoon Orange juice
2 One fourth cup Unbleached organic flour
Three fourths cup Cocoa
1 Three fourths tablespoon Baking powder
Three fourths teaspoon Baking soda
Three fourths cup Pistachio nuts; chopped (raw
or toasted)
One half cup Chocolate chips

Preheat oven to 350 degrees.

Cream butter and sugar on medium speed. Slow mixer and add eggs and orange
juice. With the mixer still on slow add the dry ingredients, then the nuts
and chocolate chips.

Shape into 1 log 1 inch high and 4 to 5 inches wide. Bake for 30 minutes,
until firm. Let cool and slice 1 12" thick Lay pieces on side and bake an
additional 15 minutes, until crisp. Store up to 1 week in a jar.

Source: Barbara Williams, Coasting & Cooking Bk #4 Washington & Oregon,
1997. ISBN:0960995021

Typed and MC_Busted for you by Brenda Adams adamsfmle@sprintmail.com

Recipe by: Bread and Roses, Port Townsend, Wash.