Organic Chocolate Salted Pistachio Biscotti

Recently we took a trip to my home town of Salt Lake City Utah. It was a much needed get away from the 115 degree weather in Arizona.

When we travel, upon arriving our agenda is to “Find OUR Coffee Shop.” We have a relationship with Coffee shops that Im sure many of you have as well. The anticipation of the “vibe,” the food offerings, the pastries, the music, the aroma, the artist edge, the laid back people… Well this is what WE look for anyways. And at 3 CUPS in Holladay UT, we found our spot! So, at this lovely modern yet cozy shop were these simple Chocolate Almond Biscotti. And of course this mama bought not just the one to go with my Breve Cortado, but I needed the WHOLE BAG. Which had, I believe 8 cookies of love in it. But I did this knowing that my sweet 4 year old has the same obsession for chocolate as I do. “This should hold us over for a few days…”

Yeah, that thought was hilarious! Between all 3 of us chocolate lovers. (Jasper is still on Mommy Milk only). The bag was empty by that evening…

So when we got back to the heat of the desert, I was craving that crunchy sweet and salty biscotti. But instead of almonds, I wanted to try it with Pistachios and they turned out so perfect.


6 Tablespoons Organic Salted Butter, Softened

3/4 plus 2 Tablespoons Organic Sugar (Use a full 1 full cup if you prefer a little more sweet)

2 Organic Eggs

1/2 Teaspoon Vanilla Extract

2 Cups Organic AP Flour

1 Teaspoon Baking Soda

1 Teaspoon Salt

1 Cup Dark Chocolate or Semi-sweet Chocolate Chips

Using the above ingredients follow directions HERE.




Sour Cream Poppy Seed Scones with Vanilla Blackberry Sauce

Next to croissants, Scones are a FAVORITE breakfast item in our house. Anything containing this amount of butter and cream is seriously perfect…


3 Cups Organic All-Purpose Flour, plus more for rolling 

1/2 Cup Organic Sugar

2 Teaspoons Baking Powder

1/2 Teaspoon Baking Soda

1 Teaspoon Salt

4 Tablespoons Poopy Seeds, plus more for topping

1 1/2 Sticks Cold Organic Butter, cut into small pieces

1/4 Cup Cold Organic Heavy Cream

1 Cup Organic Sour Cream

1/4 Teaspoon Organic Vanilla Extract


Preheat oven to 375 degrees. Whisk together flour, sugar, baking powder, baking soda, poppy seeds and salt in a large bowl. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Cover with plastic wrap, and refrigerate until butter is very firm, about 20 minutes.

Combine heavy cream, sour cream and vanilla in a small bowl, and stir into flour mixture with a wooden spoon until almost absorbed and dough just comes together. Turn out dough onto a lightly floured work surface; roll out and cut to desired shapes and size. Place scones 2 inches apart on parchment-lined baking sheets. Bake until golden brown, 18 to 20 minutes, rotating sheets halfway through. Let cool on sheets. Serve warm or at room temperature.


2 Cups Organic Blackberries, fresh or frozen

1 Tablespoon Vanilla Extract

1/2 Teaspoon Vanilla Beans

Pinch of Salt


Put all ingredients into a medium sized pot and bring to a simmer, cook for 15 minutes until it’s good and “saucy!” Serve warm or room temp with scones.


It’s breakfast time!