One Biscotti, Two Ways

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
Ingredients
- 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.

Instructions
- 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


Blogger tested, cat approved.