Today we went with the recipe, Pistachio Raisin Biscotti. These are more crunchy and the kind that would be perfect for dunking as there is no butter or oil in them. Inside the pale golden biscuits are vibrant green specs of Pistachios and plump chewy raisins. I thought they were sweet enough as is, so we opted to keep them plain instead of dipping or dizzling them with chocolate. I think maybe some lemon zest would be a fun addition to heighten the flavors some. I normally like to cut biscotti while they are still pretty warm, but these baked loaves cut cleaner without any pieces crumbling off after I let them cool for about 20 minutes.
Pistachio Raisin Biscotti