Honey, Pistachio and Chocolate Chip Biscotti

A few months ago I bookmarked a recipe for pistachio biscotti that I saw on Ellie Krieger's show. I get some great pistachios at the farmer's market and I thought they would be good in this recipe. I didn't feel like running out for whole-wheat flour (I had some TV to catch up on!) so I just came up with something that worked for me. These came out well. The cookie part was sweet, but not too sweet and the chocolate and pistachios taste so good together. Next time I need to slice them a little more thinly, but otherwise, I wouldn't change a thing about this recipe.

I entered this into Cookthink's Root Source Challenge - Honey and I won!


Honey, Pistachio and Chocolate Chip Biscotti

1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 tablespoon sugar
3 tablespoons honey
1 cup raw, unsalted pistachios
1/4 cup semi-sweet chocolate chips
1 egg
1/2 teaspoon vanilla extract
2 or 3 tablespoons water

Preheat the oven to 350 degrees

In a medium bowl mix the flour, baking powder, salt, pistachios and chocolate chips. In a separate small bowl whisk together the egg, sugar, honey, and vanilla extract.

Combine the wet ingredients with the dry ingredients until they come together. Add water by the tablespoon-full if necessary.

Form the dough into an oval on a baking sheet lined with parchment paper. Bake for 30 minutes.

Slice the dough into 1/2 inch slices and bake again at 325 degrees for 10 minutes on each side. Store in an airtight container.