Though not as glamorous as my Burger Cupcakes and Cookie Fries, the Chocolate Pistachio biscotti I made did help raise some money for the Share our Strength Bake Sale. Don't tell the cupcakes, but I actually prefer the taste of the biscottis because they're not very sweet. They also go well with a hot cup of tea or coffee. These biscottis are easy to make and are perfect for people like my husband who doesn't have a big sweet tooth.
Chocolate Pistachio Biscotti (adapted from SkinnyTastes)
1 2/3 cup all purpose flour
1/2 cup unsweetened cocoa powder (I used Trader Joe's unsweetened cocoa)
1 1/2 t baking powder
pinch of salt
3/4 cup whole pistachios
1/4 cup butter, softened
3/4 cup granulated sugar
2 large eggs
1. Preheat oven to 375°. Line baking sheet with baking mat (I love my silpat) or parchment paper.
2. In a medium bowl, combine the dry ingredients (flour, cocoa powder, baking powder, and salt). Add pistachios, and mix.
3. In a large bowl, combine the wet ingredients (butter, sugar, and eggs, one at a time).
4. Slowly and gradually, add the dry ingredients to the wet ingredients until just combined to make a dough.
5. Remove the dough and using your hands, divide the dough into three pieces and form into long flat shapes about 8 inches long x 1-1/2 inches wide. Place on the lined baking sheet and bake 20 minutes.
6. When cool enough to handle, gently cut the loaves on the angle into 1/2 inch slices (I used my new favorite orange knife).
7. Return to the baking sheet fitting as many as you can on the baking sheet. Bake the biscotti for another 3-4 minutes on each side, less if you like it softer. Makes about 24-30 pieces.
When the biscottis have cooled, they're ready to serve!
Or you can package them up for a bake sale or as favors at a party!