Monday, November 24, 2008
Chocolate Almond Biscotti
Christmas is coming - it's that pre-holiday time of year when I like to leaf through cookbooks and magazines, dreaming about Christmas cookies.. particularly those that require copious amounts of butter and sugar. This is the time when healthy eating is pushed aside. When shortbread and fudge take centre stage. However, for the amount of time I spend looking at recipes, my actual baking output is pretty limited. I tend to make a few batches of biscotti and some sort of square. This year I am thinking of giving Speculaas a go. I'll keep you posted on that one.
Today I was baking for the newest addition to the Reems clan - Tommy Harvey. I needed something to withstand the long journey from the 'Wack to Victoria. Those BC ferries are a rough ride. Biscotti it is.
Biscotti, is a bit of a cheat - hardly any fat and definitely pushing the envelope of a sugary concoction. However, having been on the receiving and giving end of a batch of biscotti at Christmas time I can vouch for the coziness of a cup of hot something, and a nibble of biscotti goodness.
Making biscotti seems a bit involved when you first glance at a recipe. While it takes awhile because of the double baking required, it is actually ridiculously easy (our little secret). My go-to One Smart Cookie is still packed in my garage. My favourite biscotti recipe is still cranberry-almond with white chocolate. However, lacking my favourite recipe, and the requisite white chocolate Smitten Kitchen's Chocolate Hazlenut Biscotti fit the bill.
I'll let you link to the recipe. I did a few tweaks. I didn't have hazlenuts so used almonds - I didn't toast them either, I just did a rough chop on a cup of natural almonds; I used one cup of sugar, instead of 1 1/3; I only had 2 eggs left so I added 1/3 cup leftover coffee (you could use water), and 2 T vegetable oil.
Even with my tinkering they turned out beautifully. To dress them up if you are giving them as gifts, spread or drizzle with some melted white chocolate.
Finally, grab a book and your cup of coffee. Ahhh, biscotti time!
Welcome to world Tommy!