I’m having a hard time letting Christmas go.
We had such a great day. It might sound a little unconventional, but to celebrate Jesus’ birthday my parents and I went to see True Grit and then grilled out burgers in the yard. My mom wants me to tell you that they were fig glazed burgers though, and the reason we had them in the first place was because my dad forgot to pick up the scallops the day before.
Regardless, I’m experiencing that post-holiday slump and I’ve determined it can only be remedied by one thing: more cookies.
I love biscotti.
Especially when dipped in hot chocolate with plenty of whipped cream. I also love them because I like to tell myself themselves they are practically a health food since they don’t contain butter.
Did you know biscotti are often eaten for breakfast in Italy? Cookies for breakfast?? Now those are my kind of people.
Can we all agree that pistachios are underrated? And chocolate….well, chocolate goes with everything. You can never overdo it on the chocolate.
These biscotti are perfect dipped into your favorite hot beverage, boxed up and given as a gift or, of course, eaten for breakfast. If chocolate ain’t your thang, you could replace the chips with dried cranberries but please don’t tell me about it. These are just too good as is.
Actually, next time I’ll probably cover them in chocolate. What can I say? I’m a purist.
Dark Chocolate Pistachio Biscotti
adapted from Gourmet
makes about three dozen cookies
2 1/2 cups all purpose flour
1 cup sugar
1/2 cup semi-sweet chocolate chips
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 cup shelled pistachios
1 egg beaten with a little warm water (for egg wash)
Preheat the oven to 325.
Combine the dry ingredients and mix well. Add the eggs and vanilla and mix with your hands to create a soft dough. Turn dough out on a floured surface and knead for a minute until smooth.
Divide dough in half and form each half into a long log, about 10-by-two-inches. Flatten each log and place on a lined baking sheet. Brush with egg wash.
Bake for twenty five minutes. Remove from oven, let cool for ten minutes, and then carefully slice diagonally into cookies. Place each cookie cut side down back on the baking sheet and bake for an additional twenty five minutes, flipping cookies over halfway through.
Christmas over? Not in this house. I’ll be sharing with you one of my favorite gifts later on so stay tuned!