Sea Salt and Pistachio Chocolate Biscotti



  • 12 La Panzanella Original Sea Salt Croccantini®
  • ½ cup 70% or higher dark chocolate, finely chopped
  • ¼ cup pistachios, roughly chopped
  • 1 Tbsp. flaky salt


  1. Add chopped dark chocolate to a microwave safe bowl and microwave on high heat for 30 seconds, stir, and cook for another 10-15 seconds, or until chocolate is melted.
  2. Dip one half of each La Panzanella cracker into the dark chocolate and sprinkle with chopped pistachios and sea salt.
  3. Place dipped crackers onto a parchment paper-lined baking tray or cooling rack. Let crackers sit for 10 minutes or until chocolate sets.
  4. Serve biscotti crackers with coffee and enjoy!
Close Pop UpX

You are currently viewing (United States). Close this window to stay here or click the button below to see products specific to your location.

Go To Canada Website