Pistachio & Dark Chocolate Biscot-tea party!

Hello lovlies! I hope all is well!

I’ve reached the official ONE WEEK countdown until I return en Suisse and I couldn’t be more excited for round 2! Mostly because I’m dying for the heavently chocolate aisle in Migros and red wine cheaper than water but also for the Alps and the whole “speaking French” thing 🙂

Anyhoo, in honor of Downtown Abbey being on TV in the States (I found Season 3 a few months ago on my secret TV website but I didn’t want to break that to my mom, she was so excited, so I waited to watch it ’till I came home for Christmasssssssss) and that my mom finally obtained my great grandmother’s favorite china pattern, we decided to have a little tea party. It. Was. AWESOME. And of course, any Smith Family Tea Party wouldn’t be complete without some homemade pistachio & dark chocolate  biscotti!

Pistachio & Dark Chocolate Biscotti

Inspired by Janet & Greta Podleski 


  • 1 3/4 cup white whole wheat flour
  • 1/2 cup oat bran or oat flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 tablespoons butter
  • 2 eggs
  • 1 egg white
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pistachios
  • 1/2 cup dark chocolate chips


  1. Preheat oven to 350 F.
  2. Combine flour, oat bran/flour, baking powder and salt in a medium bowl and set aside.
  3. With an electric mixer, beat together the sugars and butter on medium speed in a large bowl. Add eggs and egg white, lemon juice and vanilla, beating until well blended.
  4. Using a wooden spoon, add flour mixture to sugar mixture and stir just until blended. Add pistachios and dark chocolate chips
  5. Lightly flour hands and divide dough in half. Shape each half into an 8 x 3 x 3/4 inch loaf and place on a prepared cookie sheet.
  6. Bake on middle oven rack for 20 minutes. Remove loaves from cookie sheet and cool on a wire rack for 15 minutes. Reduce oven temperature to 275 F.
  7. Transfer loaves to a cutting board and cut each loaf on a diagonal with a very sharp knife (you should end up with 8-9 slices)
  8. Place slices back on cookie sheet and bake for 8 minutes on one side, then flip them over and bake for 8 more minutes. When finished, allow them to cool completely on a wire rack.