Coffee, my addiction. 

If I had only one beverage to drink the rest of my life, I would choose coffee. 

It’s soothing and delicious.  It’s social.

There are lots of articles online that pair coffee with everything from spicy Cajun or Thai food to glazed ham.  All good I’m sure, but personally I like my coffee with dessert, specifically biscotti.  They just go hand in hand.

There is nothing like freshly grinding your favorite bean and brewing up coffee in a French press after a great meal with family and friends.  And a little something to satisfy your sweet tooth.

The aroma fills the room and mixes with the conversation and laughter.

Biscotti, to me, is the quintessential pairing with coffee.  Kind of a cake-cookie combo.

If you want to be a rock star, pre-make the loaf and put it in the oven right after dinner.  It takes about an hour to bake, just in time for coffee.

 You can dip it or not.

2 Cups Pistachios (roasted)

3 ½ Cups Flour

4 tsp Baking Powder

1 tsp Salt

1 ½ Cup Sugar

1 Cup Soft Butter

1 Tbsp Vanilla

4 Eggs

Lay the pistachios on a baking sheet in a single layer and roast in the oven at 300 for 12 minutes, until fragrant, set aside
Combine the dry ingredients and set aside
Cream butter and sugar
Add vanilla
Mix in the eggs one at a time
Combine wet and dry ingredients
Add pistachios
Form a loaf
Bake at 325 convection for about  45-60 minutes until golden brown, let loaf cool while coffee is brewing.

Place the loaf on a cutting board and slice it at the table.
A perfect end, or beginning to your evening.