Spiced Biscotti with Pistachios

Spiced Biscotti with Pistachios

Spiced Biscotti with Pistachios

May 11, 2018

Happy Mother's Weekend! Here on Brad & Butter, we recognize that one day is simply not enough to celebrate the mother's of the world. First and foremost, this post is my chance to thank every mother in the past, present, and future. It goes without saying that without your dedication and love, the world would not be the world we know it as today. While I can't vouch for everyone, I am willing to confidently assert that the majority of people have a special relationship with their mothers or some sort of mother-figure. 

 
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Let me tell you little bit about my mother. My mother and I are very similar people. Generally, we see ourselves as the "glue" of the family. Being more in tune with emotions than the rest of our family, my mother and I are often better able to deduce what want to say and hear. That being said, we are far from perfect, especially when it comes to understanding each other. Perhaps it is the generation gap, or our vastly different upbringing. Regardless, even at times when I feel I can't be at further odds with anyone on the planet, I know somehow that we will come around and learn to accept each other for who we are. I know this because in the 19 years I have lived, never have I once sensed regret from her regarding her children. 

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My mother makes me happy. I can't even begin to recall all the laughter and smiles I have had with my mom. She is one the most goofy, cute, and caring people I know, and everyone I know has come to appreciate her company. 

My mother is my rock. Year after year, I find myself relying more and more on my parents in an emotional context. She reminds me that I will never, ever be alone and that she will always be there for me. 

My mother always has my back. She has always understood my desires and decisions. And even if she does not agree with them, she tries her best to steer me in the right direction. She takes care of me when I need support physically, emotionally, and mentally. 

My mother loves me. And she tells me so. I doubt there is a day that goes by in which my mother doesn't tell herself she loves her children. Her passion to nurture my brother and I to the best versions of ourselves possible is a testament to her love. 

And last but not least...my mother is the most f*cking beautiful woman on the face of this planet. 

Who is your mother? Share your thoughts on how your mother has impacted you in a comment below!

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Partially because biscotti is one of my mom's favorite sweets to snack on, I can't think of a better recipe to represent this day. I chose to spice these biscotti with fall spices because they remind me of all the times my mother has made me feel warm and comforted. Furthermore, the salted pistachios add a nice pop of color and nuttiness to the Italian cookie. Despite what people may think, biscotti is actually pretty hard to mess up. So if you're thinking of finally putting your skills to the test, this recipe is a great place to start. I'm sure mom will be proud (and glad you can somewhat take care of yourself?) 

Thank you for getting to know my mother and I in this post. It means a lot that i am able to share this with my readers. Before I end this post, I want to encourage everyone to thank their mother. Not just on mother's day, but as often as you can. You might be surprised at the magnitude of her reaction.

 

Cheers, 

Bradley


Ingredients

  • 2 cups of all-purpose flour

  • 2 tsp. of baking powder

  • 1/2 tsp. of ground clove

  • 1/4 tsp. of ground ginger

  • 1 tsp. of ground cinnamon

  • 2 eggs + 1 egg white

  • 1/3 cup of honey

  • 1/2 cup of granulated sugar

  • 1/2 cup of roasted, salted pistachios (roughly chopped)

  1. Sift the dry ingredients into a bowl.

  2. Combine the eggs, egg white, and sugar in a separate bowl and beat until pale and fluffy. Fold in the honey.

  3. Fold in the dry ingredients until well incorporated. Fold in the chopped pistachio. 

  4. Spread the dough out onto a parchment-lined baking sheet in a general log-like shape. *
  5. Bake in a preheated 176C/350F degree oven for approximately 30 minutes, rotating halfway through. 
  6. Let cool to room temperature on a wire rack. 
  7. Once cool, cut the logs into the classic biscotti shape, about 1.5cm thick. Place the cut biscotti on a baking sheet and bake at 150C/300F until crisp, approximately 6 minutes per side. 
  8. Cool to room temperature before serving with coffee, tea, or as is. Enjoy!

* The dough will be quite sticky, but since they will be cut after the first bake, don't bother trying to perfect the shape at this stage.