There's something about shelled pistachios that always makes me vaguely uncomfortable. They remind me of raw oysters or mussels or something. It probably makes me crazy, but they just ick me out a little bit. So, naturally I will begin this post with a picture of a big bowl of shelled pistachios.
I bought this cocoa powder from the fancy-pants grocery store near our house. I don't know if we're the only ones that this happens to, but it seems to me like we always end up living closer to the fancy grocery store (the one that has really great produce, but charges about three times more for everything) than the regular one. It's really not a good thing. Way too often, I get lazy and do my shopping there, and end up spending too much.
But, this fancy-pants coca powder is from the fancy-pants grocery store. It's really good. I could sit and smell it for hours. It would be like huffing paint or something, except that it's not illegal and I get to keep all my brain cells.
Anyway, biscotti are made by baking a big log of dough until it's almost cooked through, slicing it on the bias, and baking the slices a little longer to dry them out and get them nice and crunchy. So, if you make these cookies, make sure that you let the log of dough cook through before trying to slice them. They fall apart if they're not cooked enough. I learned that the hard way.
I think this is the only one that ended up looking semi-respectable. But, even the most mangled biscotti is still tasty. These are seriously good cookies, really chocolaty and a little fudge-y with the salted pistachios as a nice counter-balance to their sweetness. Good enough to make up for making me feel awkward around the pistachios.
Next week: Double Chocolate Coconut Cookies, p. 173
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