Happy Monday! February is almost upon us and I started thinking of yummy recipes I could make and just decided I should just start making some.
Ryan and I are coffee drinkers. Besides having coffee with breakfast, I usually like it in the evenings with some kind of crunchy sweet item. I found myself surprised when I realized that one of my favorite crunchy cookies happen to be biscotti.
When I go to coffee shops I usually choose a biscotti especially if they are chocolate and EVEN more when they are chocolate-covered too! Ryan is not big on biscotti because he thinks they are too dry but I made these and he really enjoyed them. I just think he is starting to take his time with realizing how great of a treat biscotti can be especially when accompanied with coffee.
Make your honey some biscotti for Valentine’s Day. Add some chocolate chips to this batter or melt some chocolate, dip or drizzle each biscotti or simply sprinkle some powdered sugar.
These are SUPER simple to make and fun because they start looking like lumps of dough but then end up looking like gourmet cookies, ready to dip into a hot drink.
Forget about all the negative comments biscotti can get and make them this week!
Chocolate Pistachio Biscotti
by Noelle Kelly (original recipe from skinnytaste.com)
Prep Time: 15 minutes
Cook Time: 25 minutes
Keywords: bake breakfast snack dessert brunch vegan pistachios cookie
Ingredients (28 biscotti)
- 1-2/3 cup all purpose flour
- 1/2 cup unsweetened good quality cocoa powder
- 1-1/2 teaspoon baking powder
- pinch of salt
- 3/4 cup whole pistachios
- 2 oz Earth Balance (1/4 cup), softened
- 3/4 cup superfine sugar
- 2 flax seed “eggs” or 2 large eggs
- –to prepare flax seed “eggs”: 2 Tbsp flax seed meal + 6 Tbsp water–set aside for 3 minutes
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 margarine and sugar on medium speed for 1-1/2 minutes. Add flax “eggs” or 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 20 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. Makes about 28.
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