Name: Date, Pistachio and Dark Chocolate Biscotti
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: about 36 biscotti
Ingredients: 1 cup chopped pitted Medjool dates; 2 cups all-purpose flour (see Cook’s Note); 1 1/2 teaspoons baking powder; 1/2 teaspoon kosher salt; 1 stick (8 tablespoons) unsalted butter, at room temperature; 1/3 cup sugar; 2 large eggs; 2 teaspoons pure vanilla extract; 1/2 cup coarsely chopped unsalted pistachios; 1 ounce dark chocolate (70% cocoa solids or higher), chopped

Directions

Position racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
Put the dates in a medium bowl. Sprinkle with 1 tablespoon of the flour and toss well to coat the pieces in the flour, separating them with your fingers. Set aside. Put the remaining flour in a medium bowl and stir in the baking powder and salt. Set aside.
Beat the butter and sugar on medium-high speed in a stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Scrape down the sides of the bowl with a rubber spatula and add the flour mixture. Mix on low until just incorporated. Add the dates and pistachios and mix on low just until the fruit and nuts are evenly distributed throughout the dough.
Form the dough into 2 rounded logs, each about 12 inches long and 2 1/2 inches wide, on one of the baking sheets, leaving about 4 inches in between the logs. Place on the top oven rack and bake, rotating the baking sheet to the bottom rack halfway through, until the logs are puffed, set and light golden on the bottom, 22 to 25 minutes. Let cool for 10 minutes. Reduce the oven temperature to 300 degrees F.
Use a serrated knife to cut the logs crosswise into 1/2-inch slices (discard the very end of each log). Divide between the 2 baking sheets and bake, rotating the baking sheets from top to bottom halfway through, until golden and just crisp, 30 to 35 minutes. Let cool (the biscotti will continue to crisp as they cool).
Microwave the chocolate in a small microwave-safe bowl in 15-second intervals, stirring in between each, until melted and smooth, about 1 minute. Drizzle the chocolate over the biscotti and let set about 30 minutes before serving.

Cook’s Note

Food Network defines lower-sugar as less than 8 grams of added sugar per serving. When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Nestle the biscotti closely to each other when you drizzle with the chocolate so you don’t waste any.

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