|Double chocolate pistachio biscotti|
It's OK because you can make these bad boys anytime you want. Anytime.
Why not now, in fact?
One of the things I like about these biscotti -- besides the supreme yumminess -- is the beautiful contrast of the chartreuse of the pistachios against the deep brown of the chocolate cookie.
It must be the designer in me, as the patisserie chef who create these, Michelle Myers of Sona in Los Angeles, is a former graphic designer who likes her creations to be pleasing to the eye as well as the palate.
Tastes great and looks great. What a perfect combination.
Here's the link to her recipe in Food & Wine.