Sea Salt and Pistachio Chocolate Biscotti
Made With: Original Mini Croccantini
- 12 La Panzanella Original Sea Salt Mini Croccantini®
- ½ cup 70% or higher dark chocolate, finely chopped
- ¼ cup pistachios, roughly chopped
- 1 Tbsp. flaky salt
- 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.
- Dip one half of each La Panzanella cracker into the dark chocolate and sprinkle with chopped pistachios and sea salt.
- Place dipped crackers onto a parchment paper-lined baking tray or cooling rack. Let crackers sit for 10 minutes or until chocolate sets.
- Serve biscotti crackers with coffee and enjoy!