Socially acceptable breakfast cookies… Brilliant.

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I’m not much of a breakfast person.  In fact, usually, the hour between when I wake up and rush out of the house, is the only hour that I don’t want to inhale every ounce of food around me.  However, on the occasion that I do want food in the morning, I rarely crave what one would typically think of when referring to “breakfast food.”  Nah, it’s typically during these morning hours that I want Chinese food, a deli sandwich, macaroni and cheese, or cookies.  Luckily for me, there is small societal loophole available for exploitation.  Some brilliant rainmaker came up with the concept of a socially acceptable breakfast cookie, and named it… biscotti.  Absolutely brilliant.

Chocolate Pistachio Biscotti

 

 

 

Ingredients:
8 T. Butter
2 C. Flour
1/4 C. Dark Chocolate Cocoa Powder
1 t. Baking Soda
1/2 t. Salt
1 C. Sugar
1/2 C. Brown Sugar
1 T. Espresso Powder
2 Eggs
1 C. Shelled Pistachios
1 C. Dark Chocolate Chunks
1 Package Chocolate Almond Bark

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Start with your sugars and butter.

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Cream them together with an electric mixer.

 

 

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Then the eggies… continue to beat…

 

 

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Until you’ve got a lovely little batter goin’ for yourself :)

 

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On to the dry ingredients!  In a separate bowl, combine the flour, baking soda, salt, espresso powder and cocoa powder.  Mix em’ up.  You’re doing great, I can just tell.

 

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Then add your dry ingredients to your batter.

 

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And then we get to the REALLY good stuff.  The chocolate chunks and pistachios.  Oh delicious perfect batter, how happy you make me.

 

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Then place some wax paper in a cookie sheet and form a log with your hands.  It should be about an inch tall.  Length and width can be flexible to your liking.  Bake at 350 for 25-30 minutes.

 

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When you pull them out of the oven, let the cool for about 5 minutes and then slice them.

Then place the slices back into the oven at 300 for another 5-7 minutes to get them crispy at the edges.

 

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You’re getting close, I promise.  Pull our your chocolate almond bark and break it up so that you can melt it in the microwave.

 

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Get it melty, and then dip your biscotti in the chocolate.  Set your cookies aside to dry on wax paper.

 

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Congratulations, you’ve officially satisfied all of your adolescent breakfast desires.  Yep, folks, you’ve made cookies for breakfast!

 

 

Mangia!

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