Years and years ago, my husband suggested that “we” learn to make biscotti. These twice-baked, Italian cookies proved to be super easy to make, which is a good thing since “we” became “me.” But, that’s okay. Biscotti are FishPapa’s favorite cookie which makes them fun for me to make for him.
Recently, we’ve learned that we needed to make some changes to our family’s diet. I did some research and was pleased to find out that our favorite biscotti recipe fit well into the heart-healthier changes we’re trying to make. Almonds and dark chocolate both are considered helpful in lowering cholesterol and blood pressure. And since this recipe does not call for butter or oil, I didn’t have to face the conflicting, “Which fat do I use?” question.
Everybody say “Yeah for biscotti!”
- 3 egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup dark brown sugar
- 1 3/4 cup unbleached, all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp instant decaf coffee
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup whole almonds toasted
- 3/4 cup dark chocolate chips tiny ones if you can find them
- Preheat the oven to 300°. Line a large cookie sheet with parchment or a silpat mat.
- In a large bowl, beat the eggs and extracts with a hand mixer. Blend in the sugar.
- In a second large bowl, sift together flour, cocoa, coffee, baking soda, and salt.
- Add the dry mixture to the wet and mix to blend. Stir in the almonds and chocolate chips.
- Spoon the batter into one long log down the center of the parchment paper. Bake for 50 minutes. The batter will spread. Remove from oven.
- Leave oven set to 300°. Wait 5-10 minutes, then transfer the large cookie rectangle to a cutting surface. Slice the large cookie crosswise into 1/2 inch slices.
- Place the slices on lined cookie sheets and bake for 25 minutes. You may need a second baking sheet to fit them all.
- Turn the cookie slices over and bake another 25 minutes. Remove from the oven and cool on a rack.
- Serve with coffee or tea. Store the cookies in an airtight container for up to a week at room temperature. For longer storage, store the container in the freezer.