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Sorrel and Pistachio Biscotti

These crunchy cookies are perfect to leave for Santa! But maybe leave him a cup of coffee instead of milk? That’s how we like them! We love incorporating local fruits so we candied some sorrel for this but you can always substitute any fruit, chocolate or nuts!


[ingredients title=”Ingredients”]

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 tbsp room temperature unsalted butter
  • 1 cup white granulated sugar
  • 1 tbsp oil
  • 2 large eggs
  • 1/2 mixed essence
  • 2 tsp pumpkin spice (or any mix of cinnamon, nutmeg, clove, allspice that you like!)
  • 1/2 cup whole pistachio
  • 1/4 cup candied sorrel pieces
  • 1/3 cup semisweet chocolate
  • 1/2 tsp oil
  • 1/4 cup chopped pistachios


 [directions title=”Directions”]

  1. How to candy Sorrel
  2. Preheat oven to 350F and line a baking sheet with parchment paper
  3. In a bowl beat together the oil, eggs, sugar and essence until well blended. Combine the flour, pumpkin spice and baking powder, stir into the egg mixture to form a heavy dough. Fold in candied sorrel and pistachios into the dough
  4. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the baking sheet, and press down to 1/2 inch thickness
  5. Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool for 15 minutes
  6. Slice  each cooled roll crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet
  7. Bake for an additional 10 minutes on each side, until golden brown, let cool
  8. Melt chocolate with oil in microwave, in ten second increments, stirring each time. Stop as soon  as chocolate is melted
  9. Dip each cookie in to cover side and immediately sprinkle with chopped pistachios


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