Scientifically Sweet: Chocolate & Toasted Almond Biscotti

Wednesday, January 12, 2011

Chocolate & Toasted Almond Biscotti

People often ask me this question...

"What do you do with all the stuff you bake?"

My answer is, "I eat it."

That response is typically followed by another question...

"How do you not weigh 300 lbs?".

My answer is, "I run".

See, I have zero will power when it comes to sweets. Literally, Z-E-R-O.

It's a little sad but I've been known to eat strawberry ice cream for dinner. I wouldn't recommend it...

The good thing is that I actually enjoy running. Sometimes I ride the elliptical machine to change it up a bit. I space out a lot on the elliptical.

I like to think that cardio exercise will balance out cookies and cupcakes for breakfast, and therefore negate the risk of diabetes.

I think it's a valid assumption.

It's also part of my job as a food blogger. I need to confirm that the recipes are good enough to present to you lovely readers. So I have no shame in my gluttony.

Then again, it's currently 9:17 in the morning and there are two spent cupcake wrappers on my desk. Enough said. I need help.

If you want a more socially acceptable cookie to eat for breakfast, try my Chocolate & Toasted Almond Biscotti to dunk in your coffee, tea, milk or hot chocolate.

People are less likely to judge biscotti in the morning....but a chocolate chip cookie? It has no chance.

Biscotti are baked twice for an extra crunchy texture. They typically have a lower fat content then most cookies for this reason. Many recipes for biscotti contain no extra fat at all, other than that provided by the egg yolks.

They're a lovely light dessert to serve with tea or coffee after a dinner party or a quick snack during the day. Since they are meant to be dry, they last for weeks stored in an airtight container.
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  1. These look delicious, I think I am going to make them this weekend, thanks!

  2. My Gosh who r u..I love reading your blogs/recipes so much! Never have I enjoyed reading anything as much as ur posts! I'm a new mum so staying home looking after bubs and baking with your recipe makes my home even a warmer place. The choc almond biscotti worked really well...the orange zest does wonders. I ended up using 3 eggs so the texture is a bit softer, extra almond extract cos I luv it...end result is just divine. Thank u for keeping your post so lively and funny!

  3. @Ladybug Wow. You are pretty much the nicest person ever.

  4. Question question...hmm so in your carrot cake recipe u've said to beat ingredients together with an electric mixer..if I mix thru all the ingredients with a spatular will that result in a more softer/moist cake? I've never seen a carrot cake recipe that say " beat" ingredients together with an electric mixer before..what ever u say I'll do...gonna try the carrot cake this weekend..then the banana..then cinnamon date scones..then more biscotti. Told ya I enjoy reading your posts! :-)

  5. Another thought...Why do professional bakers/You use a metal mixing bowl. I'm using a plastic one..does it matter at all champ? Is it something to do with feeling the temperature?

  6. @Ladybug Are you talking about the loaded carrot cake or the carrot muffins?

    As for metal bowls, they're heatproof so I can use them as a double boiler if I need to (ie. for melting chocolate or making custard). Also, they tend to be lighter which is nice.

  7. You have a recipe for carrot muffin too...think I do honestly luv u :)I was referring to the loaded carrot cake..and thanks for the metal bowl advise!


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