The Hungryman and I had been looking forward to this past weekend for a very long time. For once, we didn’t have any plans and neither of us had much work to do. The unfamiliar frigid weather presented the perfect opportunity for lounging around in our PJs all weekend long, and that’s exactly what we did. We got some takeout (which happens very rarely), caught up on some TV shows, the Hungryman brewed beer (he shall be sharing about this endeavor soon), and I baked biscotti. If we were going to be cooped up inside, the sweet aroma of fresh baked goods was a must! With the holidays coming up, my inspiration for this treat comes from all the flavors I love during this time – cranberries + pistachios, peppermint, and of course, chocolate.
I slightly adapted from my almond blueberry biscotti made with whole wheat pastry flour. Seriously, biscotti are so easy to bake and can be made ahead of time.
For the full recipe, head on over to the Healthy Aperture Blog!