The other night a girlfriend and I went out for margaritas. We had great fun and a few drinks, but realized we were a little old when we couldn't take the loud music anymore and ended up at a nearby coffee shop sipping chai tea lattes and nibbling on biscotti. Margaritas and chai tea? That's a girls night if you ask me.
If you're in the San Diego area, The Living Room in La Jolla is quite an eclectic little spot, perfect for people watching and GOOD biscotti. I fell in love with their pistachio biscotti, most of all because it had a cute green tint. I'm one of those people who will like food if it's cute, mini, or a fun color.
Since we're in a recession and all, I figure that I should make my own biscotti as opposed to spending $3 for one small, but oh-so-heavenly stick. I even decided I'd make mine green too, but ultimately forgot that part while cooking. I'm known to do that. Hubby was happy because unlike me, he doesn't think green food is attractive unless it's a veggie.
I found this recipe from Ellie Krieger, one of my favorite monotone Food Network chefs. At least she doesn't have a big head, right?!
These biscotti are not quite as sweet as others I've made, but it's a nice change of pace. They pair well with tea and are an excellent mid-day snack. Other biscotti recipes instruct to turn down the oven after the first bake and let the biscotti harden at a low temperature for a slow bake; Ellie's bake at the same temperature throughout, so the process is a little more speedy! Enjoy.
Honey Pistachio Biscotti
Courtesy of Ellie Krieger
1 1/4 cups all-purpose flour
1 1/4 cups whole-wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
2 tablespoons honey (I also added a few dollops of agave nectar for good measure)
2 large eggs
1/4 cup olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup unsalted, shelled pistachios
sugar for sprinkling
Preheat oven to 350 degrees F.
In a medium bowl, whisk together the all-purpose and whole-wheat flours, the baking powder and salt. In a large bowl beat together the sugar, honey, eggs, oil, zest, lemon juice and vanilla extract until well combined. In batches add the dry ingredients until the mixture forms a dough. Stir in the pistachios.
Transfer the dough to a floured work surface and knead several times. Shape into a log about 10 inches long and 3 inches wide. Sprinkle the top with sugar to taste. Transfer to a parchment lined baking sheet and bake for 25 minutes,or until the top is firm. Transfer to a wire rack and let cool for 15 minutes. With a serrated knife, cut 1/2-inch diagonal slices. Arrange on the baking sheet and bake 10 minutes. Turn the cookies over and bake the biscotti until golden 5 to 10 minutes longer. Transfer to a wire rack to cool. If you like yours crunchy, turn off the oven and let the biscotti sit in there for a little while longer.