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.