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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-Salt Dipped Lemon Pistachio Biscotti

December 18, 2011

30 min or less active, 60 min or less total, dessert, fall, spring, summer, winter

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!).

Information

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
High In:
Good Source:
Low In:

Ingredients

  • 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 Kosher or sea salt

Preparation

  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 salt. Let cool and enjoy!

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