My review for Busy Mom
I love pistachios – there’s something about cracking them open and popping them in your mouth that is comforting. Maybe having to crack them open is one of those great benefits to slowing me down and eating too many as I do with other things. Sunkist is the only Pistachio company that I had ever heard of. But last week I was given the opportunity to try out pistachios from Everybody’s Nuts! and Wonderful Pistachios from Paramount Farms. I tasted the Wonderful Pistachios Roasted & Salted flavor. It was delicious. This definitely gives regular pistachios a nice touch. Then I tasted Everybody’s Nuts! in the Salt & Pepper flavor (they have 3 more flavors – South of the Border, European Roast, and Roasted No Salt) and I was in love. The Salt & Pepper has a little kick to it with the garlic powder and onion powder, but I think that was the best addition to it. My father said it made it taste more like a meal and felt more filling too him. He already had me look up where he could buy more of the Everybody’s Nuts! You can buy them online by the case or you can find where they carry them in your neighborhood by using the store locator.
Chocolate Pistachio Biscotti by Sofia at Skinny Kitchen
If you have a weakness for something sweet with your coffee, you’re not the only one. When I’m enjoying my Sunday morning cup of joe in bed or having some friends over for afternoon tea, I serve my famous chocolate pistachio biscotti. Everyone always asks me for the recipe, which I take as a big compliment. So here it is, my skinny biscotti. Enjoy responsibly — the serving size is one piece, not five!
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/3 cup sugar
1/3 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 egg whites
1 whole egg
3 tablespoons Earth Balance butter(or another brand with low saturated fat)
2 tablespoons orange juice
1 teaspoon vanilla extract
1/4 cup chocolate chips
1/2 cup pistachios
1/3 cup slivered almonds
Grated zest of 1 lemon
1 tablespoon cinnamon
1 tablespoon brown sugar
Directions:
Heat oven to 350° F. Line a baking sheet with parchment paper and set aside. Combine the flours, first two sugars, baking soda, baking powder, and salt in a medium-sized bowl. Whisk with a fork until mixed. Add the eggs, butter, orange juice, and vanilla extract and beat with a mixer on medium speed until dough forms, about one minute. Stir in chocolate chips, pistachios, almonds, and grated lemon zest and mix until incorporated, about 20 seconds. Transfer dough to the baking sheet and form it into a long, flat log about 12 inches long and 1 inch thick. Sprinkle with the cinnamon and remaining brown sugar.* Bake until brown and firm, about 23 to 26 minutes. Remove from oven and cool 10 minutes. Slice loaf into 1/4 inch thick slices. Arrange biscotti on 2 baking sheets so that they lie flat on one of the freshly-cut sides. Return to oven and bake about 6 minutes. Then turn them over and bake on other side for another 6 minutes until lightly toasted. For a crunchier biscotti, bake an additional 5 minutes. Cool. Store in an airtight container or freeze for up to three weeks.
*You can also add your favorite toppings such as coconut, cocoa, nutmeg, craisins, almond extract, etcNutrition content: Per serving (1 biscotti): 65 calories, 2.5 g fat, 9 g carbohydrate, .5 g fiber, 1 g protein
