Pistachio Biscotti - Cardamom from Selefina

 Cardamom is spice derived from the seed pods of plants in the ginger family. It is known for its distinctive, warm, and aromatic flavor, and is widely used in both sweet and savory dishes, especially in Indian and Middle Eastern cuisines. 

Selefina Cardamom pairs well with fruits that aren't overly sweet, have a balance of sweetness and acidity, or have a natural earthy or warm flavor profile.  Common pairings include  apples, pears, oranges and apricots. Berries like cherries, blueberries, and raspberries also work well with cardamom.

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Chocolate Pistachio Biscotti

These are very easy to make:

• 1 package (17.5 oz) package Betty Crocker sugar cookie mix
• 1 box (4 oz) instant pistachio pudding mix
• 1/4 cup flour
• 1/2 t Selefina cardamom 
• 1/2 cup Melted unsalted butter 
• 2 large eggs 
• 1/4 cup dark, milk or white chocolate chips
• 1/2 cup salted pistachios, finely chopped 
• 1/2 cup salted pistachios, finely chopped, for garnish, optional
• 8 ounces dark, milk or white chocolate melting wafers, melted

• Preheat oven to 375°.   Line a large baking sheet with parchment paper.
• In a large bowl, whisk together the sugar cookie mix, pistachio pudding mix, flour and cardamom.
• Add the melted butter and eggs, stir until a dough begins to form. Fold in the chopped chips and pistachios until evenly combined.
• Divide the dough into two halves and shape each half into a log approximately 12 inches long and 2 inches wide. Place both logs on the prepared baking sheet, leaving about 2" between them
• Bake for 20 minutes or until the logs are lightly golden and set. Remove from the oven and let them cool for 20 minutes. Meanwhile, reduce the oven temp to 250°.
• Using a sharp knife, slice each log into 3/4" wide pieces. Arrange the slices cut side down on the baking sheet.
• Bake for 30 minutes, then flip each cookie over and bake for an additional 20 minutes or until they are crisp and fully dried. Transfer to a wire rack and let them cool completely.
• Once cooled, there are two ways to use the melted chocolate:  1.dip one end of each biscotti into the melted white chocolate, then sprinkle with additional chopped pistachios.  2. Dip the flat side of the cookie into melted chocolate and let dry. Then drizzle chocolate over the top and sprinkle with chopped pistachios.

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Selefina's Recipe Samplers are perfect for trying new recipes.  If you are creating a gift basket for a fund raiser or a gift for a friend, tuck a few of these inside!  A few of these tied in a bow as a last minute hostess gift would be well appreciated!