When you are invited to celebrate Friendsgiving by a blogger whose work is a constant inspiration, there is only one reply: a resounding yes. After all, one of the greatest benefits of having started Lemons and Anchovies is the amount of friends I have made who share my love for food. Liren of Kitchen Confidante was the first connection I made almost two years ago. I dare you not to be drawn by her beautiful food photos and engaging writing style–I was, and I am now very happy to call her a friend.
Liren has been celebrating Friendsgiving all week by inviting some friends to share their favorite Thanksgiving memories. I share some of mine on her blog with these Chocolate-Dipped Pistachio-Almond Biscotti inspired by Francois Payard. Please stop by Kitchen Confidante for a look at my Friendsgiving guest post and the recipe for these very easy-to-make biscotti.
**Scroll down below for the recipe. **
- 3 tablespoons unsalted butter, softened
- ½ cup plus 2 tablespoons sugar
- 1½ cups plus 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- Pinch salt
- Zest of one lemon
- 2 large eggs
- ⅔ cups chopped almonds
- ⅓ cup shelled pistachios
- 6-8 ounces dark chocolate
- Preheat the oven to 350 degrees. Line a baking sheet with parchment or waxed paper.
- Beat the butter and sugar on medium speed in the bowl of an electric mixer fitted with a paddle attachment until combined, about 1 minute.
- Add the flour, baking powder, salt and lemon zest and beat just until combined.
- Add the eggs 1 at a time, beating well after each addition. Add the nuts and mix until combined.
- Transfer the dough to a lightly floured work surface and shape it into a 12-inch-long log. Transfer the log to the prepared baking sheet and bake for 10 minutes.
- Leave the oven on. Using a sharp serrated knife, cut the log on the diagonal into ½ -inch-thick slices. Place the biscotti cut side up on the lined baking sheet and bake for an additional 12 to 14 minutes, or until golden brown and crisp. Cool completely on a wire rack.
- Melt the chocolate in the microwave, stirring between 20-30 second intervals until almost all of the chocolate has melted. Stir until smooth and allow to cool for a few minutes before dipping the biscotti.
- Dip one end of each biscotti and lay on a sheet of waxed paper until the chocolate has hardened once again.
- Store the biscotti in an airtight container in a cool dry place for up to 2 weeks. Makes about 2o biscotti.