Pistachio Biscotti

Pistachio Biscotti



The other day I paid nearly $4 for a small, almond biscotti to dunk into my drip coffee. Sure, it was good—but pricey!



Pistachio Biscotti



My cheapness motivated me to get my lazy butt into the kitchen to bake up my own batch. Not to mention, at a fraction of the cost of what I spent for just one cookie!

My sis suggested I use Alice Waters’ version as it stays the most true to traditional biscotti since there is no butter in it. I did, however, make a few tweaks to it—opting for pistachios instead of almonds and dusting the tops with raw sugar. And, of course, dipping half of the batch in chocolate. YUM.



Pistachio Biscotti



This base recipe also has so much potential for other delish flavoring such as orange zest, dried cranberries and other fruits….so many options! And with the holidays quickly approaching, a tin full of these biscotti would make a wonderful gift.

No more overpriced biscotti for this gal!


Pistachio Biscotti

1½ Cups Roasted Pistachios, toasted, unsalted, and roughly chopped
2¼ Cups All Purpose Flour
1 Teaspoon Baking Powder
1 Cup Granulated Sugar
1½ Tablespoons Raw Sugar
3 Eggs, at room temperature
1 Teaspoon Lemon Zest
6 Ounces Bittersweet Chocolate, chopped (optional)

Preheat oven to 350 degrees F.

In a bowl, sift together flour and baking powder.  In a mixer, beat together eggs and granulated sugar until the mixture forms a ribbon. Gently stir in the dry ingredients until just incorporated and then fold in pistachios and lemon zest.

On a parchment-lined baking sheet, form the dough into two 3-inch wide loaves.  The dough will be quite sticky. Wet your hands with water and smooth the loaves. Sprinkle the tops with the raw sugar. Bake for 25 minutes and remove from the oven.  Lower the oven temperature to 300 degrees F and let the loaves cool on racks for 10 minutes. Using a serrated knife, cut ½ inch thick cookies on a diagonal. Place the cookies back on the sheet and continue baking on each side for 10-12 minutes until golden brown. Remove from the oven and cool.

Once the cookies have cooled, melt the chocolate in a double boiler. Dip one side of the biscotti into the chocolate and allow to cool on the baking racks.

Adapted from Alice Waters’: The Art of Simple Food


Chocolate Lollipops–A Trifecta of Holiday Goodness!

Chocolate Lollipops

Hello Dear Friends!

First and foremost, I would like to wish you all a very Happy Holiday Season! Thus far, mine has been chopped full of quality family time, good eats—and plenty of vino! And let’s be honest…what more could a gal ask for? 🙂

Well, perhaps the gift of “saving time”. And wouldn’t you know it? These “Chocolate Lollipops” are just the trick!

Inspired by the most recent special of the Barefoot Contessa in London, I whipped up (with the wonderful help of my fab nieces) these quick and easy Chocolate Lollipops. The whole process took us less than 15 minutes. True Story.

And the end result?

A Trifecta of Holiday Goodness!

Planning a little soiree? These Chocolate Lollipops will serve as:

  1. A lovely decor/centerpiece when packaged with ribbons and bundled in a vase,
  2. A deluxe party favor for your guests when they leave,
  3. and Of course, a DELISH Treat!


Happy Holidays Friends!


Chocolate Lollipops
Makes Approximately 2 Dozen Pops


6 Ounces Quality Chocolate (either white, milk, dark, or mixed–your preference)
1/2 Cup Dried Fruits or Chopped Nuts (completely your preference)
2 Dozen Lollipop Sticks

Line 2 cookie sheets with parchment paper.

Using a double boiler method, melt the chocolate stirring slowly until smooth. Remove from heat. Spoon one tablespoon of the melted chocolate onto the parchment paper. Try to do this evenly to form a round circle. Lay the lollipop stick 1/3-1/2 inch into the chocolate circle. Sprinkle with your choice of chopped nuts and/or dried fruit. Repeat process until all your chocolate is used. Set aside the cookie sheets in a cool area and allow 2-3 hours to harden. Once firm, carefully peel the lollipops from the parchment paper. The pops can be packaged with cellophane and tied with a decorative bow.

**The photo shown above features both white chocolate and 60% chocolate with dried cranberries and crushed pistachio nuts.