CHOCOLATE DIPPED PISTACHIO BISCOTTI

October 23, 2016

Still sick…

So I figured it was probably a good time to write up this post about the biscotti’s I made last week. Also a good time to thank my godsend of a boyfriend that has been dealing with my cranky ass. I kept him awake the past 2 nights whining about how sick I am. He gave me this bug so its only right he suffers till the end with me.

I’m sorry that this recipe only made 15 cookies because that is clearly not enough for head and I since we ate them all in approximately 2 days. To be fair, I did share a few with my mom but who seriously eats 10 cookies in 2 days. They are that good. I got this recipe from Brian’s Mom last year around the holidays. She makes them with pistachios and dried cranberries and brings them to our Christmas gatherings. Hmmm…they are so good. Ann is one of those cooks that makes the best things but doesn’t know how great they are. She says things like oh, I hope you like this salad dressing it may be too sweet, but then you taste it and you wonder why she hasn’t bottled it and sold it. She makes the best popovers, cornbread and fried chicken that I have yet to try. Brian proposed we eat really healthy for a week and then go “ham” on some fried chicken at his mom’s and I said…absolutely.

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CHOCOLATE DIPPED PISTACHIO BISCOTTI

2 cups whole wheat baking flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup coconut sugar
1/2 cup unsalted butter, room temperature
2 eggs
1 tsp lemon zest
3/4 cup pistachios

2 cups chocolate chips
1 Tbsp coconut oil
Sprinkles

Preheat oven to 350 degrees and line a baking sheet with parchment paper. Whisk flour, baking powder, and salt in a medium bowl. Cream the sugar and butter in a stand mixer. Beat eggs in one at a time. Add the flour mixture and beat until just combine. Stir in pistachios and lemon zest.Lightly wet hands and form dough into a log on the baking sheet, about 13 inches long and 3 inches wide. Bake for 35 minutes, until lightly golden.

Allow to cool for 10 minutes and carefully cut log on a diagonal into 1/2-3/4 inch slices. Arrange the biscotti cut side down on the baking sheet and bake biscotti for about 15 minutes more, until golden. Transfer to a wire wrack and allow to cool completely. Melt chocolate chips over a double boiler until smooth. Remove from heat and stir in coconut oil until shiny and no lumps remain. Dip about 1/3 of each biscotti or as desired. Top with sprinkles for insta-happiness.

I posted this picture on IG as an entry to Molly Yeh’s #8daysofgiveaways in celebration of her new cookbook, Molly on the Range. I hope she picks me because I am still dying over the prizes! Biscotti is kind of like the Italian version of Molly’s Mendel Bread. I once told Brian I couldn’t wait for us to be married so I can finally be Italian. He laughed hysterically but I didn’t get it.

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