Salt Chocolate Biscotti

I am an avid coffee drinker, even all through the summer, I start everyday with a cup of hot coffee. No cream, so sugar, just a delicious and wonderful smelling cup of coffee. What goes so amazing with my wonderful cup? Biscotti. This chocolate biscotti is strong enough to be enjoyed dunked in your favorite cup of joe, but delicious enough to be enjoyed on it's own. With just a hint of sea salt, to give the cookies that salty bite that I just can't get enough of.

Salt Chocolate Biscotti:
1 stick of butter, softened
1/3 cup of dark brown sugar
1/3 cup of sugar
1/4 cup of unsweetened Dutch-processed cocoa powder
2 eggs
1/2 tsp vanilla extract
1 3/4 cups of flour
2 tsp of baking powder
1/2 tsp of salt
1 tsp corse sea salt
3/4 cups of dark chocolate chunks
4 oz white chocolate, chopped
1/2 cup sliced almonds

Cream butter and sugars until light and fluffy, about 5 minutes on medium speed. Add cocoa and mix for 2 minutes. Add the eggs and vanilla, and mix until just combined. Add flour, baking powder, and salt and stir until just incorporated. Stir in sea salt, chocolates, and almonds. Chill the dough for 1 hour. Preheat the oven to 375 degrees. Separate the dough in half. Roll each half into a long log, about an inch thick. Line a baking sheet with parchment paper and place rolls on the sheet. Press the logs to flatten slightly. Bake for 25 minutes then let logs cool completely, about an hour. Preheat the oven to 325 degrees. Slice the logs on a bias into 1/2 inch thick pieces. Place the cookies on the same cookie sheet and toast for 10 minutes, flip the cookies and cook for an additional 10 minutes. Let cool before serving. (adapted from Tate's Bakeshop Cookbook)

Happy Eating.

Fruit-in Biscotti

My favorite cookies from this year Christmas cookie plate were definitely the Mexican Hot Chocolate cookies, however I was definitely in the minority. The overwhelming favorite was the fruit-in biscotti (I didn't make up the name, everyone just started calling them that). They are not to sweet and have a very satisfying crunch. They tasted amazing in my after dinner coffee, but just as delicious by themselves. The original recipe is from Tate's Bake Shop Cook Book, which I won from Cake Duchess along with samples of their cookies (thanks so much). I really wanted to make something from the book, and the biscotti just sort of jumped out at me. You can easily make these your own by change up the flavor profile, sub out different fruits, sweeteners, nuts and extracts. I will definitely be whipping up another batch soon.



Fruit-In Biscotti:
1/2 cup of sugar
3 Eggs
1/4 cup of grade A maple syrup
1/2 cup of canola oil
1 tsp of almond extract
3 cups of flour
2 tsp of baking powder
1 tsp of salt
1/2 tsp of cinnamon
1/4 tsp of ground nutmeg
1/4 tsp of ground ginger
3/4 cup of sliced almonds
1/2 cup of dried cherries
1/2 cup of golden raisins
1/2 cup of craisins

Pre-heat the oven to 350 degrees. In a large bowl, mix together the eggs and sugar until well combined and fluffy. Add in the maple syrup, oil, and almond extract, stir until combined. Add the baking powder, salt, spices, and 1 cup of flour. Mix until flour is incorporated. Add an additional cup of flour, and mix until incorporated. Repeat with final cup of flour. Add in almonds and dried fruit and mix them in so they are distributed throughout the dough. Separate the dough in half and shape each half into a log that is about 2 1/2 inches by 14 inches (it's more important that the dough be 2 1/2 inches on the short side, than that the long side be 14 inches, so if yours is shorter or longer that's fine). Line a baking sheet with parchment paper and place the logs 3 inches apart on the sheet. Bake for 25 minutes. Remove from the oven and let cool for 20-30 minutes. When you remove the biscotti from the oven they will not be golden at all, and will not look finished. After they cool slice each log long ways into 1/2 inch pieces (so the cookies are 2 1/2 inches by 1/2 inch) and return them to the parchment lined baking sheet (they are done rising so you can put them very close together). Cook for 20 minutes longer, until they are toasted and golden. Serve with coffee, tea, hot cocoa, or by themselves. (adapted from Tate's Bakeshop)

Happy Eating