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!