I had some store-bought biscotti this week and knew I could rock it better with local, in-season lemons and pistachios. A salty chocolate dip was 'just because' and I thought it would make a pretty finish. This would be great for any holiday table (Santa comes to mind...) or as homemade gifts (biscotti is very easy to make - promise!).
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Chocolate-Pink Salt Dipped Lemon Pistachio Biscotti
Servings: About 20
Time: About 30 minutes active; an hour total
Price: About $7.50 total; $0.38 per serving
Nutrition (per serving):
Calories: 138.1
Protein: 4g
Fat: 6.4g
Saturated fat: 1.9g
Carbohydrates: 18.4g
Fiber: 1.4g
Sodium: 163mg
Cholesterol: 31.9mg
3 eggs
2 lemons, zested then juiced
1 tsp real vanilla extract
2 1/4 cup flour
2/3 cup sugar
1/2 Tbsp baking powder
1/2 tsp salt
1 cup shelled pistachios
6 oz chocolate chips, melted
1/2 tsp pink Himalayan salt, or regular/kosher/sea salt with food coloring
1. Preheat oven to 350 degrees. In a mixer, blend together eggs, lemon zest and juice and vanilla.
2. Add flour, sugar, baking powder, and salt. Blend well. Fold in pistachios.
3. On a foil-cooking spray lined baking sheet, turn out biscotti dough. It'll be sticky so coating your hands with cooking spray will help immensely. Shape dough into a rough loaf and square off.
4. Bake for 25-30 minutes until dough is cooked, but not browned. Gently move to a cooling rack and cool completely.
5. Turn oven down to 300 degrees. Cut dough on a diagonal into about 1" slices. Put slices cut-side down back onto foil-cooking spray lined baking sheet. Bake 15-20 minutes until lightly browned. Move to cooling rack and cool completely.
6. Dip biscotti into chocolate and sprinkle with a hint of pink salt. Let cool and enjoy!
2 comments:
These Biscotti look delicious! And easy to make for gifts. Thanks for breaking me out of my Banana Bread rut.
Hope y'all have a wonderful holiday.
z
YUMMMMM! Everything tastes better with Himalayan salt!
lifesalts.com
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