Edible Christmas Presents Pistachio Biscotti and Chocolate Mendiants

I think edible Christmas Presents are a great gift especially if you are fond of baking or if you have a big gang to think of. Here are a few lovely easy ideas for presents which you can pack into cellophane bags and give away. I order storage bags from here if you are looking for stockists.

Chocolate Mendiants – These are little puddles of chocolate and as easy as melt, drop and top and you will have a delicious sweet treat edible Christmas Present, You can use any selection of toppings you like- I also love to use freeze dried raspberries , passion fruit, crystallized ginger, cocoa nibs - this list is endless..

Chocolate Mendiants

200g of 70% dark chocolate, chopped very finely
25g of pistachio nuts, chopped finely
25g dried cranberries
15g desiccated coconut
sea salt flakes, optional

I used a silicone mat for making these but you can simple draw circles onto a sheet of parchment paper and flip it over so you don’t place the chocolate onto the pen or pencil marks!
A simple method to temper chocolate is to very gently melt 90% if your amount of chocolate (in this case 180g) over a very low heat on a bain marie. Take off the heat and stir in the remaining amount (20g in this case) and stir until it has melted.
Working quickly, spoon the chocolate onto your circle marks and spread evenly using the back of a teaspoon, sprinkle over your nuts, cranberries and coconut plus the sea salt if using.
Leave to set then gently peel off and store in an airtight tin in a cool place (Not the fridge) or into small cellophane bags to give away.

Chocolate Pistachio Biscotti

Ingredients

250g each plain flour and light brown sugar

1tsp baking powder

3 eggs lightly beaten

1 tsp vanilla extract

220g  dark chocolate chips or a combination of medium and dark chocolate. You can buy good quality bars and chop them up.

90g pistachios + 2tbsp chopped for the top (optional)

Zest of an orange

125g milk chocolate (optional, to coat when cool)

Mix flour sugar baking powder in a bow. Add the vanilla, orange zest and half the eggs and mix well. Then add half of what is left and mix again. Add small amounts of the remainder until the mix looks like a dough and isn’t too wet. Add the nuts and chocolate chips and mix well. Divide thedoughinto3andwith wet hands, shape in to logs and place each log onto a parchment lined flat baking tray. Lightly flatten each log and bake at 180C for about 20-25 mins until golden brown. Let cool for 15 minutes to crisp up. Reduce oven to 140C and cut the logs on an angle into 1cm slices and lay the slices flat side down on the baking tray and return to the oven and bake for 10mins, flip them over and bake for another 10 mins. Cool and dip in melted chocolate. Sprinkle over the chopped pistachio and when set store in an airtight container