This month Chele from Chocolate Teapot has chosen something 'green' for the We Should Cocoa Challenge. I'm not a big fan of making food a deliberate colour, especially a shade as bright as green, so that ruled that option out. I considered making something chocolately while wearing my birkenstocks but closer inspection of the rules showed that we weren't talking eco credentials for this challenge. So after a little deliberation I decided to make something containing pistachio nuts - the greenest ingredient that came to mind. After some Google research I came across this recipe for Chocolate and Pistachio Biscotti from the Martha Stewart website.
I've never made biscotti before but was surprised firstly how quick they were to make and secondly how nicely they turned out. Mr CB maintains that they had a strange aftertaste but I really wasn't getting it. I then made a friend try one and she said they just tasted of chocolate and pistachio. They are still quite soft in the middle for biscotti but this is apparently how this version should be - not as dry as the true traditional Italian ones. I didn't have quite as many pistachios as the recipe stated hence why they could be slightly greener. The original recipe can be found here.