MERRY CHRISTMAS (EVE)!!
I pulled out all the stops with these biscotti.
After having to throw away a batch, I knew I had to come back stronger. I had to knock my socks off. I had to use as much chocolate as I possibly could. I needed a glass of wine (but it was 9AM). I had to make killer biscotti.
This proved to be easier than I thought. I tossed in some of this and a lot of that, and ended up with two flavors of biscotti that I declared the best I've ever eaten. The first, simply chocolate hazelnut, is slightly sweet with just enough cocoa richness and a wonderful nutty bite. They also make fantastic coffee dippers, letting little chocolate puddles swirl through your drink, disappearing into caffeinated bliss.
The second, chocolate gingerbread, is more than I could have asked for; I literally dumped random amounts of ingredients and hoped for the best. Luckily, it has just a hint of spice that gets into a little fight with the cocoa powder, tantalizing your taste buds with two different, but complimentary flavors. Even though these weren't half dipped in chocolate, I think they were my favorite.
Basic chocolate biscotti
- 1 3/4 cup flour (I used white whole wheat)
- 1/3 cup cocoa powder
- 1 tsp baking powder
- 1/2 cup sugar
- 1/4 tsp salt
- 3 flax eggs (1/4 cup flax, 1/2 cup water)
- 1/2 tsp almond extract
- 1/3 cup hazelnuts, toasted and chopped
After I made this dough, I divided it in half. To make chocolate hazelnut, I simply added 1T of strong room temperature coffee and half-coated the final product with melted semisweet chocolate.
To make chocolate gingerbread, I added: 1 1/2T molasses, 1/2T ground ginger, 1/2T cinnamon, and 1/4T each of ground cloves and nutmeg. I also sprinkled the top with sugar before baking.
- Preheat oven to 350.
- In a large mixing bowl, combine flour and baking powder. Fold in hazelnuts.
- In another bowl, combine sugar and flax eggs. Beat with a whisk for 2-3 minutes, or until sugar is dissolved and mixture forms ribbons when you lift the whisk.
- Add sugar mixture to dry ingredients and combine until dough begins to come together. Divide dough in half and add appropriate mixins.
- Form each dough into logs on a parchment lined baking sheet. Bake for 25 minutes, then allow to cool for at least 10 minutes.
- Reduce oven to 325. Cut into 1/2" slices then bake for 10 minutes on each side. Biscotti will last a long time in an airtight container, as they contain no fat, unless you're me and your hand mysteriously always reaches for the cookie jar.
Makes 24 biscotti
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