Biscotti has always been popular. With me. I found it puzzling then, that I had not bothered to dedicate even a single post to the perfect coffee companion. The situation had to be remedied.
I intend to bake a batch every few weeks in the name of recipe testing and if I’m able to hold on to them long enough to take a few pictures, I intend to blog about them too!
I was so excited with the way this batch turned out that I immediately invited a couple of friends over for a session of coffee and taste testing. Huge success!
When, after downing a couple of biscottis each, they showed no signs of slowing down I grew alarmed. I had to snatch the tray out of their hands and escort them to the door. HA! That saved the day and this blog post.
It’s super simple. Just cream butter and sugar together, add the eggs and whip until fluffy.
Add the dry ingredients and the chocolate chips and mix just until combined. Shape into a log and bake.
Cool and then slice the log.
Bake again till done. Don’t let the double baking scare you. It’s easier than it looks.
Make it but don’t invite any friends over. At least not the first time.
- Salted butter at room temperature – 6 tbsp (If using unsalted butter add 3/4 tsp salt to the dry ingredients)
- Granulated sugar – 3/4 cup
- Large eggs – 2
- Vanilla extract – 1/4 tsp
- Instant coffee powder or strong brewed coffee – 1 tsp
- All purpose flour – 1 and 1/4 cup
- Almond flour – 3/4 cup
- Cocoa powder – 1/2 cup
- Baking soda – 1 tsp
- Semi sweet chocolate chips – 3/4 cup
Yield – 20 cookies
- Preheat oven to 350 F or 175 degree Celsius
- Cream butter and sugar together with a mixer until light and fluffy
- Add the eggs in one at a time and whip well after each addition
- Mix the instant coffee powder with a teaspoon of water and add it to the sugar-butter-egg mixture along with the vanilla. Whip briefly to combine
- In a separate bowl add the all purpose flour, almond flour, cocoa powder and baking soda and combine with a fork or whisk
- Add the flour mixture to the wet ingredients in three batches mixing well after each addition
- Fold in the chocolate chips using a spatula
- Line a cookie tray with parchment paper or foil or a silpat mat. Dump the dough onto the tray and shape it into a log approximately 12×4 inches
- Bake in a preheated oven for 30 minutes. The log will develop cracks on top and should be firm to the touch
- Cool the log on a rack for 5 to 10 minutes
- Carefully slice the log at an angle into 1/2 to 3/4 inch thick slices. You’ll get approximately 20 slices. It is okay if the insides are still a little soft
- Transfer the slices back to the cookie sheet carefully. Place them cut side down in rows and bake in the oven for 5 to 6 minutes. Turn the slices over and bake again for another 5 minutes until the slices are firm
- Transfer them onto a cooling rack to cool completely before storing them in an airtight container
Recipe adapted from the chocolate biscotti recipe at Chocolate Chocolate and More
My toddler is a cookie addict. If she could have her way she’d have cookies for breakfast every single day. Now, I could get behind that sentiment too but I’m sure I’m just one chocolate chip cookie away from busting out of my new pair of jeans. Sigh!
I’ve been looking high and low for a low cal cookie recipe that also tastes delicious. I wanted a light cookie but just didn’t want it to taste like it was diet friendly – you get me?
This cookie fits that job description perfectly! It’s light, delicate, sweet, crisp on the outside and soft and chewy inside. Gluten free. No butter. No oil. In other words – a dream come true!
Bonus – it’s unbelievably easy to make.
Just mix almond flour, sugar and zest in a bowl
Whip egg white and vanilla extract mixture to soft peaks
Fold egg white into flour mixture and scoop onto a cookie sheet. See those little orange flecks? Beautiful flavor!
Although these cookies are fantastic by themselves, something about their pointy ends made me want to dip them in dark chocolate. Yeah! That was a good move!
The cookies were gone in under 24 hours You’ll definitely want to double this recipe.
- Blanched Almond Flour – 1 cup
- Granulated sugar – 3 tbsp
- Orange zest – 1/4 tsp approx (zest of a small orange)
- Large egg white – 1
- Vanilla extract – 1/2 tsp
- White distilled vinegar – 1/2 tsp
- Chocolate chips – 1/3 cup (optional)
- Unsalted butter – 1/2 tbsp (optional)
Yield – 18 small cookies
- Preheat oven to 325 F or 162 degree Celsius
- In a mixing bowl combine almond flour, granulated sugar and orange zest and set aside
- Take vinegar in a separate (clean!) bowl and with a paper towel wipe down the entire bowl with the vinegar. This makes sure your egg whites whip up well
- Add the egg white to this bowl along with the vanilla extract and whip with a whisk or hand blender till you get soft peaks
- Add this egg white mixture to the almond flour mixture and combine gently with a spatula. It will look crumbly initially but it will come together
- Scoop a teaspoon of the dough and using a second teaspoon form a quenelle shaped cookie by going back and forth between the two spoons. I was not too successful, as you can see. You can just form small balls of the dough and flatten them slightly on the cookie sheet
- Space the cookies about an inch apart on a parchment lined cookie sheet and bake in a preheated oven for 18 to 20 minutes
- The cookies will not spread. The cookies are done when they turn golden brown around the edges
- Allow them to cool on the sheet for about 5 minutes and then transfer to a cooling rack to cool completely
- Optional glaze – Melt the chocolate chips and butter over a double boiler or in the microvave. Stir until smooth. Dip each cookie into the chocolate and place on a parchment lined cookie sheet till the chocolate sets
These cookies are of course, best eaten fresh but you can store them at room temperature in an airtight container for a few days. Anything longer than 3 days, I would recommend storing them in the refrigerator as they tend to get soft.
Recipe adapted from Almond Cookies over at Taste Love and Nourish