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Lentils, kale, and goat cheese complement each other in this great salad.

Food Recipes Desserts Chocolate Pistachio Biscotti
Chocolate Pistachio Biscotti PDF Print E-mail


  • 2 c. all-purpose flour, (spooned and leveled)
  • 1 c. sugar
  • 112 t. baking powder
  • 14 t. salt
  • 34 c. shelled unsalted pistachios
  • 4 ounces dark chocolate, chopped
  • 3 large eggs
  • 2 T. unsalted butter, melted
  • 1 t. pure vanilla extract
  • 14 c. unsweetened cocoa powder


  1. Preheat oven to 350°.
  2. In a large bowl, whisk together flour, 34 cup sugar, baking powder, and salt; stir in pistachios and chocolate.
  3. In a small bowl, whisk together eggs, butter, vanilla, and cocoa.
  4. Add egg mixture to flour mixture and stir until combined (dough will be stiff, so mix with hands if necessary).
  5. Line a rimmed baking sheet with parchment and sprinkle with 2 tablespoons sugar.
  6. Divide dough in half and place on sheet.
  7. Shape into two 212x 12 inch logs and sprinkle top of each with 1 tablespoon sugar.
  8. Bake until risen and firm, 15 to 20 minutes.
  9. Let logs cool completely on sheet, about 30 minutes.
  10. Reduce oven to 300°.
  11. Using a serrated knife, cut logs crosswise into 12 inch- thick slices.
  12. Arrange slices in a single layer on baking sheets. Bake until biscotti are dry, 15 to 20 minutes.
  13. Transfer to a wire rack to cool completely.

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