Biscotti Bronte
INGREDIENTS
1½ cups pastry flour, cake flour, or unbleached all-purpose flour
1/4 cup plus 2 tablespoons cocoa powder
½ teaspoon ground cinnamon
2 sticks unsalted butter, softened
2 cups confectioners’ sugar, sifted
1 large egg
½ teaspoon fine sea salt
1 ²⁄³ cups walnuts
²⁄³ cup pistachios
INSTRUCTIONS
1. In a large bowl, sift together the flour, cocoa powder, and cinnamon and set aside.
2. Place the butter and confectioners’ sugar in the bowl of a stand mixer fitted with the paddle attachment and cream until light and fluffy, about 4 minutes.
3. Whisk together the egg and salt. Add to the bowl in a thin stream with the mixer running. Mix until combined, then add the flour and cocoa powder mixture and mix until just combined. Add the nuts and mix just until evenly distributed.
4. Shape the dough into a ball, wrap in plastic, and refrigerate for at least 2 hours and up to 2 days.
5. Line a half-sheet pan with parchment paper. Place half of the dough on top of the parchment and press it into the pan to fill it completely. Place a piece of plastic wrap on top of the dough, then roll the dough flat with a rolling pin, pulling off excess. Repeat with the remaining dough, reusing the excess that you trim away, until you have fitted the dough into pans so it is in blocks 1½ inches high and smooth on top.
6. Refrigerate the dough in the pans for 8 to 12 hours.
7. When you are ready to bake the cookies, preheat the oven to 350°F on the convection setting. Line cookie sheets or sheet pans with parchment paper and set aside.
8. Remove the plastic wrap from one rectangle of dough. Use a plastic scraper to detach the dough from the sides of the pan, then flip one rectangle of dough onto a work surface. Cut into strips the same width as the height, about 1½ inches.
9. Cut the strips into ¼-inch-thick slices. Transfer to the prepared pans.
10. Bake the cookies in the preheated oven until the walnuts are golden brown, 12 to 15 minutes. Cool the cookies on the pans on racks.
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