I never liked biscotti. What’s to like? It’s a hard, almost-stale cookie, right?
WRONG, my friends. Biscotti is an awesome giant cookie log that is cut up into awesome slices of amazing chocolatey goodness and is best consumed with a mug of coffee. What’s not to like?
Someone wanted to steal my coffee.
The great part about this recipe is that it’s flexible and easily customizable – so you can add your favorite mix-ins and leave out the ones you don’t like. It’s a perfect recipe for me, since I like variety and don’t always have a fully-stocked pantry. It’s designed for substitution. Chocolate chips instead of dried cranberries? Sure! Why not?
Last week I made a batch of coconut-date-walnut chocolate biscotti and we ate all of it in two days. I’m going to blame Gabe, since he stole several pieces out of my hand each day.
In fact, while taking a few photos of the biscotti, Gabe grabbed up a piece and started dunking it in my (empty) coffee mug. Apparently kids watch what you do, eh?
Gabe will demonstrate the best way to eat this biscotti:
Step 1: Dunk. Step 2: Eat.
Kitchen Sink Chocolate Biscotti
makes 18 biscotti
½ cup milk (nondairy or dairy)
2 T ground flax seeds (I have a jar of ground flax seed in my freezer. Perhaps that makes me odd).
½ cup canola oil
1 cup sugar
2 t vanilla extract
1 ½ cups flour (I used whole wheat pastry flour, but all-purpose is fine)
½ cup cocoa powder
1 ¼ t baking powder
¼ t salt
up to 1 cup of 2-3 mix-ins: coconut, chocolate chips, nuts, dried fruit, etc (Dates are my favorite!)
1- Preheat oven to 350F. Beat together milk and flax seeds until smooth. Mix in oil, sugar, and vanilla.
2- Add the dry ingredients (except mix-ins) and stir to form a smooth dough. Knead in up to 1 cup of mix-ins.
3 – Form a 10 x 4 inch log on a Silpat or parchment paper on a baking sheet, using a rubber spatula to smooth edges and flatten ends. Bake for 30 minutes. Remove, turn off oven, and allow to cool for 45 minutes.
4- Preheat oven to 325F. Slide the log off the baking sheet and onto a cutting board. With a sharp, heavy knife, cut the log into half inch slices. Pressing down with the knife firmly and quickly works best. Transfer the slices back to the baking sheet and bake for 26-28 minutes. Allow to cool and store in a loosely covered container.