I love the Christmas season… to the point where I start my Christmas shopping list in November, and my tree goes up the week before Thanksgiving. My husband is a great sport about my obsession with early celebrations of Christmas.
I also love the Christmas season because it’s BAKING season. I have yet to be invited to a cookie exchange (invitations are welcome!), but to wet my palette I end up baking up my storm for my neighbors. I learned that through the years that there is not one universal cookie or treat to make everyone happy. Some people don’t like chocolate. Some people don’t like nuts. Some people don’t like fruit. What I learned over time is that I can’t make everyone happy, so I make one really good treat that I enjoy. Fingers crossed that others enjoy it too!
Anyways what I made for this holiday season is a pistachio biscotti dunked in dark chocolate. Biscotti, known also as cantuccini, are Italian almond biscuits that originated in the city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and dipped in a drink. I love my biscotti dunked in coffee. Although traditional biscotti is made with almonds, I love the flavor that pistachios provide.
What makes this recipe amazing is that I swap white granulated sugar for light brown sugar in this recipe. I find that the light brown sugar makes the biscotti less crumbly and makes for a better consistency. And since brown sugar is flavored with molasses, how can you go wrong?! I hope you enjoy! Wait.. I hope my neighbors enjoy!