Cocoa powder and chocolate lend rich, fudgy flavor to these twice-baked treats. They are thicker than most biscotti, and perfect for dunking in milk or coffee.

　　

Ingredients

makes about 1 dozen

　　2 cups all-purpose flour, plus more for baking sheet

　　1/2 cup unsweetened cocoa powder

　　1 teaspoon baking soda

　　1/4 teaspoon salt

　　6 tablespoons unsalted butter, room temperature

　　1 cup sugar

　　2 large eggs

　　1 cup shelled pistachios (4 1/2 ounces)

　　1/2 cup semisweet chocolate chips

　　

Step 1

Preheat oven to 350°F. Line a baking sheet with parchment paper.

　　

Step 2

Whisk together flour, cocoa powder, baking soda, and salt into a bowl. In bowl of electric mixer fitted with paddle attachment, beat butter and sugar on medium until light and fluffy. Add eggs; beat on low speed until well combined, scraping down sides of bowl if necessary. Add flour mixture; beat to form stiff dough. Beat in pistachios and chocolate chips until just combined.

　　

Step 3

Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 by 4 inches. Bake until slightly firm, about 25 minutes. Cool about 5 minutes. Reduce oven to 300°F.

　　

Step 4

On a cutting board, using a sharp, serrated knife, cut biscotti diagonally into 1-inch-thick slices. Arrange cut sides down on baking sheet; bake until crisp but still slightly soft in center, about 8 minutes. Transfer to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.

　　Martha Stewart's Cookies