Why sideways and not a traditional Thanksgiving menu? and why starting with just some coffee sweets? Well, these coffee sweets won my total attention, as they are low fat, but still delightful and we all know we will need something light after an intense holiday meal. Finally they can be can be made way in advance and offered several times, if they last that long…..
May be you share my feelings about a traditional Thanksgiving meal, it could be a little overwhelming, so let’s add some funny creative choices.
We start with these crunchy cookies, easy, with a lot of pistachios in a sticky dough, becoming at the end some toasted crunchy biscotti, perfect when dipped into a coffee or tea. Everybody will love them, prepare to make several batches to content everyone!
- 7.7 oz (200 gr) flour + some for working the dough
- 11 oz. (310 gr) sugar
- 3.5 oz (100 gr) peeled, coarsely chopped pistachios
- 2 organic lemons
- 2 large eggs
- 1 teaspoon baking powder
- 1/4 tsp salt
Peel out lemon zests including the white skin. In a small pan, add lemon zests, cover with water, boil 3 times, changing the water each time. Then add water again, barely covering the zests, add half sugar, cook at low heat for 30 minutes till you get a lemon syrup. Let them cool. Chop into small pieces.
Stir together, flour, remaining sugar, baking soda , pinch of salt, pistachios and lemon zests pieces,1 teaspoon lemon syrup. Add eggs, stir till combined. The dough should be consistent but sticky.
Chill dough, covered, 30 minutes.
Preheat the oven at 350F, with the rack in the center.
Using moistened hands, work the dough and form 2 long thin loaves.
Bake for 30 minutes until pale golden, transfer on rack to cool. Cut loaves in 3/4 inch slices.
Arrange biscotti, cut side down on a clean baking sheet, return to the oven to toast them until well golden (not burned).
Remove from oven and let cool completely.
If you like tea, a lemon infused Darjeeling, from the summer harvest, will combine beautifully its fresh aromas with these lemon scent biscotti.