Chocolate Pistachio Biscotti.

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Christmas is past. What? So. Weird.We still have our tree & “Christmas Corner” set up in our apartment, not quite ready to take it down.
Like I said before, it was Matt & my first Christmas together-woot! However, this was only my second year being apart from my family on Christmas, which was a little tough & different. Strict Christmas traditions (i.e. singing together at the Eve service at church, camping out in the living room the night before, etc.) have been broken, but we are starting new ones, tailoring them to “us.” The community & family I have connected with has been amazing though; I wouldn’t trade it! God knows what he is doing.
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Christmas lovin’. Christmas hike with the parents’ pup. Christmas camp out. Christmas movie time.This was one of the treats I gave to a handful of friends for Christmas They were simple & irresistible! Deep chocolate & subtle sweet.
Shell those pistachios like a mad woman. Nuts among the rubble.
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Dipped in melted semi-sweet chocolate & sprinkled with sea salt is my favorite feature on delicious nuggets of glory.It was a good thing that I had to give these away, because they were quickly becoming the comfort I would think about when the cold persisted. Black coffee or a strong & creamy earl grey tea would go perfect with one {or two} of these treats. And of course, someone to rub your toes warm, start a fire, & share them with.Chocolate Pistachio Biscotti
makes: approximately 24

1-2/3 cup all purpose flour
1/2 cup unsweetened good quality cocoa powder
1-1/2 tsp baking powder
pinch of salt
3/4 cup whole pistachios
2 oz butter (1/4 cup), softened
3/4 cup granulated sugar
2 large eggs

Preheat oven to 375°. Line baking sheet with parchment paper.

In a medium bowl, combine flour, cocoa powder, baking powder, and salt. Add pistachios, and mix.

In a mixer, mix butter and sugar on medium speed for 1-1/2 minutes. Add eggs, one at a time.

Add the dry ingredients and mix on low speed until just combined to make a dough.

Remove the dough and using your hands, divide the dough into two or three pieces and form into long flat shapes about 8 long x 1-1/2 inches wide. Place on the lined baking sheets and bake 16 minutes.

When cool enough to handle, gently cut the loaves on the angle into 1/2 inch slices (a serrated bread knife works best). Return to the baking sheet fitting as many as you can on the baking sheet, you may need to do this in batches. Bake the biscotti for another 3-4 minutes on each side, less if you like it softer.

Source: adapted from Skinnytaste
Listening to: Les Miserables soundtrack {see the movie. listen to the music. change your life.}

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