Katherine: Welcome Christine Ginardo as you celebrate the launch of our Prequel,
Purse-Stachio Makes A Splash!
Christine: Thanks! Our story is such an exciting end of summer read! And to add a little something to a reader's pleasure I've decided to share my delicioso recipe for Chocolate Pistachio Biscotti. A great treat to munch on while enjoying this fun great read that includes a chilling cold case.
Katherine: Now that is cool. Love your biscotti! Don't suppose you have any with you, already made? I can munch on one now and carry one in the slip pocket of my shoulder bag for later.
Christine: Of course Katherine, but I'm telling you the fun is also in the making, just like a mystery . . .
Ingredients
1/2 tsp salt
3 tbsp butter (42g)
3/4 cup granulated white sugar (150g)
2 tbsp olive oil (30ml)
2 large eggs
2 tsp vanilla extract
1+1/2 cups pistachio, chopped (150g)
1 cup semi-sweet chocolate, melted (175g)
In a medium bowl whisk flour, baking powder, and salt to combine. Set aside.
In a large mixing bowl,mix butter, sugar, and oil on medium speed just until combined about 1 minute. Add eggs and vanilla and stir to combine. Stir in dry ingredients just until combined. The cookie dough should be soft and slightly sticky. Fold in pistachios.
Divide cookie dough in half and form 2 equal sized logs about 1-inch height Place on the greased baking sheet 4-inches apart. Bake for 25 minutes at 350 degrees. Remove from oven and let cool 10 minutes. Then cut into 1-inch slices and set them on the cut sides upright about 1/4 inch apart. Bake for 8 minutes. Then turn them over and bake on the other side for 8 minutes. Remove from the oven and let cool for 5 minutes. Transfer to a wire rack and let cool completely.
Place chocolate in a heatproof bowl and microwave for about 2 minutes. Stir every 30 seconds. Dip each biscotti into chocolate and place on baking sheets or a wire rack. Sprinkle with additional pistachio. Let dry. Enjoy with a good book!
