NEW! FRENCH SUGAR CHOCOLATE-PISTACHIO COOKIES

Makes about 12

• 5 ounces unsalted butter, softened
• 1 1/2 cups plus 2 tablespoons all-purpose flour
• 3/4 cup powdered sugar, sifted
• 1 extra large egg
• 2 teaspoons pure vanilla extract
• 1/8 teaspoon kosher salt
• 1/2 cup Scharffen Berger 62% Cacao Semisweet , cut in chip-sized chunks
• 1/2 cup pistachios
• 1/2 orange, zested
• egg white for glazing

Beat soft butter with flour and sugar in a mixing bowl fitted with the paddle attachment until crumbly. Add egg, vanilla, zest and salt and mix until well combined, but do not overmix. Add in chips and nuts. Flatten into rectangles and wrap tightly in plastic chilling until firm. Slice into 1/4 inch thick biscotti shapes, brush with egg white and bake at 325?F about 7-10 minutes until edges and tops are lightly browned. Cool on a rack, then store in an airtight container.

For mini cookies: Shape into 3” wide bars. Cut 1/6 inch thick. Brush tops with egg white and bake at 325F for 5-7 minutes until just barely pale brown.

Natasha MacAller
DancingChef LTD.
Pastry Chef/Consultant
©March 2, 2003
All Rights Reserved