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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Servings: About 20
Time: About 30 minutes active; an hour total
2 lemons, zested then juiced
1 teaspoon real vanilla extract
2 1/4 cup flour
2/3 cup sugar
1/2 tablespoon baking powder
1/2 teaspoon salt
1 cup shelled pistachios
6 ounces chocolate chips, melted
1/2 teaspoon 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!
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.