If you read my blog you know I am a big fan of scoping out things in my fridge or pantry that either I have too much of or want to get rid of and making a recipe based around that. Today it was a HUGE bag of almonds. I looked through some of my recipes and decided on biscotti – in this case, double chocolate biscotti because double “anything” is always better!

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Biscotti are twice-baked “cookies” or biscuits that originated in Italy. They are not chewy but rather dry and crunchy and are traditionally dunked into some sort of after dinner drink like Vin Santo. Here in America (or if you aren’t down with the after dinner spirits), hot coffee/chocolate or lattes, cappuccinos or tea are other great options.

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Typically biscotti are not overly sweet but I did drizzle and dunk some in melted chocolate to bring in even more of that chocolate flavor. In Italy, you’ll often hear them referred to as “Cantucci.” This recipe is easy, fast and creates a crunchy, somewhat sweet “cookie” that can be stored up to a week in the fridge and a month in the freezer.

Biscotti

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup of almonds, chopped
  • 3/4 cup semisweet chocolate chips + 1 cup for the melted chocolate
  • 1 tablespoon confectioners’ sugar
  • 2 tablespoons coconut oil

Preheat oven to 350 degrees. Butter and flour a large baking sheet. I just buttered and floured some parchment paper which I laid on my baking sheet for easy clean up.

In a medium sized bowl, combine flour, cocoa powder, baking soda and salt. Stir everything together a few times to incorporate. In another large bowl, beat together the butter and sugar until light and fluffy. Add in the eggs and beat until combined. Gradually pour in the flour mixture and beat to form a stiff dough. Add in your chopped almonds and chocolate chips and stir to combine.

Divide dough into two equal portions and form them into two slightly flattened logs (about 10 inches long and two inches wide). Sprinkle each log with confectioners’ sugar. Bake for 35 minutes, or until slightly firm to the touch.

Remove biscotti from oven and cool on the baking sheet for five minutes.

Once cooled, cut biscotti into 3/4 inch slices. A cutting board works best for this. Arrange the biscotti, cut sides down, on the baking sheet and bake until crisp about ten more minutes.

Cool on a rack. While biscotti are cooling, combine remaining cup of chocolate chips and coconut oil in a microwaveable safe dish. Place in microwave and heat on low for about two minutes, stirring halfway.

Dip one third of each biscotti in the melted chocolate. Drizzle the other 1/3 and leave the last 1/3 plain.

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These cookies are great for an after dinner treat when you want something sweet, but not overbearingly so. Allow them to sit a bit to firm up and enjoy some double chocolate goodness!

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