Mosaic Biscotti

This recipe made a mountain of biscotti that were delish.  I got it from the Dolce Italiano cookbook.  These are the biscotti from an earlier post, and here sit he recipe as promised.


3 1/2 cups flour
1 t baking powder
1 t salt
4 large eggs
2 large egg yolks, plus one egg white for glaze
2 cups sugar, plus 1 1/2 T for glaze
2 t vanilla
12 oz, semisweet to bittersweet chocolate, coarsely chopped
2 c skinned or  unskinned hazelnuts
2 cups whole unsalted pistachios, coarsely chopped

In a medium bowl whisk dry ingredients together

Place eggs and sugar in a mixer and mix on medium speed until thick and pale, about two minutes.  Add in vanilla extract, then add the dry ingredients.  Then add chocolate and nuts.

Preheat oven to 325 degrees and grease two baking sheets.  Divide dough into five portions.  Flour a cutting board and form dough into five logs, 1 1/2 inches in diameter and 10 inches long.  In a bowl beat egg until frothy and using a pastry brush glaze each log and then sprinkle with 1 t sugar.

Bake logs until they are light golden brown and firm to the touch, and beginning to crack slightly, 20-25 minutes.  Allow logs to cool on baking sheets until they are cool to the touch, about 40 minutes.  Reduce oven temperature to 200 degrees.

With a sharp, serrated knife slice the biscotti on the bias, 1/4" thick.  Return them to the oven for 20 minutes, until they are dry and crisp.  Cool on the baking sheets.