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persimmon pistachio biscotti with white chocolate frosting

Posted on December 2nd, 2011  |  No Comments

“You learn something new everyday.” – common momma McP saying.

Well a few days ago I learned something: how to eat less after dinner. aka how to avoid eating seconds and thirds and dessert.

It’s called……. coffee.



and wouldn’t ya know it, I seem to get a lot done after dinner these days.

like I do the dishes.

all of them.

Wahoo! waking up to an empty sink makes me smile.

Yesterday, eager to learn something else new, I brewed myself a pot o’ joe and got started on these bad boys.

 I’ve wanted to make biscotti for a while now and since the holiday season is officially upon us it only seemed fitting. They are pretty much just twice baked cookies and then dunked in chocolate if they’re really good.

I really wanted to skip this step. seriously. I wanted to make them all healthy and us less butter with whole wheat flour and blah blah blah. Whole wheat pastry flour and 1/4 less cup of sugar was as far as I could get before I realized I wanted them to  hold together enough to actually bake, and while I could have added water… I didn’t.

everything is okay in moderation.

(note to self: 4 biscotti is not moderation.)

Who cares, these we’re freaking fabulous!

Happy Friday!



persimmon pistachio biscotti with white chocolate frosting slightly adapted from Giada’s Holiday Biscotti

makes ~20


2 c. whole wheat pastry flour

1.5 tsp baking powder


1/2 c. coconut oil or (1 stick/8 Tbsp) unsalted butter, room temperature

1/2-3/4 c. raw sugar

1 teaspoon grated lemon zest

1/4 teaspoon salt

2 large eggs, room temperature


3/4 c. pistachios, whole, shelled

1 persimmon, diced

1 bar good-quality white chocolate, broken into pieces


1. Preheat oven to 350 degrees, line baking sheet with parchment paper.

2. In a medium bowl sift together the flour and baking powder. In another medium bowl, combine the wet ingredients (minus the eggs) and cream together. Add in the eggs one at a time.

3. Add the flour mixture 1/2 c. at a time, do not over-mix. Stir in the persimmons and pistachios.

4. Using your hands, form the dough into a log on the baking sheet. Bake about 40 minutes and cool for 30 minutes.

5. Cut the log into 3/4-inch-thick slices and place back on the baking sheet. Bake until lightly golden, 15-20 minutes. Let cool on a cooling rack.

6. Place a bowl with the chocolate over a saucepan of simmering water, making sure the water isn’t touching the bottom of the bowl. Let sit until it begins to melt and then stir. Dip the biscotti in the melted chocolate or spread on with a knife. Refrigerate or set aside to cool and harden.


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