Hello and Happy Holidays!
I have a fantastic biscotti recipe to share. These fun-to-dip-in-a-hot-beverage cookies are made with whole wheat flour and coconut butter, sweetened with pure maple syrup, bursting with almond flavor and delicately dipped in luscious chocolate. Definitely a crispy treat to savor with your morning cup of coffee, an afternoon tea break or a late night cozy cup of cocoa.
I’ll be honest, these aren’t quite as quick and simple as most of the things I make. I like to save this one for when I have a couple of hours to myself in the afternoon. Crank up the Christmas tunes, delight in the pure joy of being in your kitchen and take your time. You need some patience with the individual cookie dipping, especially if you want them to look pretty. But trust me, the results are well worth it. And, ohhh wait until you experience the heavenly aroma from the vanilla and almond extracts as the cookies bake…
Here’s what you need:
- 2 cups whole wheat pastry flour
- 1 cup slivered almonds, lightly toasted
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup maple syrup (room temp or warmed)
- 1/2 cup coconut butter (softened)
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
Chocolate Dipping Sauce Ingredients:
- 1 cup chocolate chips (this is enough, but barely enough; consider adding a few extra)
- 1 teaspoon coconut butter
- Preheat your oven to 350.
- Toast the slivered almonds on a baking sheet until golden brown. Stir them around every 2 minutes to ensure they don’t burn.
- In a large mixing bowl, stir together the flour, toasted almonds, baking powder and salt.
- Combine the wet ingredients in a smaller bowl: First soften the coconut butter in the microwave for about 30 seconds if it is solid. Stir, and put it back for 10-20 second increments (depending on how full your jar is) until it is creamy and stir-able (is that a real word?) Mix together the coconut butter, room temperature maple syrup and extracts. (If you add cold maple syrup it will cause the coconut butter to thicken/harden.)
- Mix the dry and wet ingredients together with a spoon until you get a thick batter. It will seem dry, but keep mixing and you will get a beautiful dough. I like to use my (clean) hands to incorporate everything, almost like kneading bread. Be sure to enjoy a few sample bites because it is sooooo delicious.
- Form 2 logs (see photo below) on your baking sheet. Flatten and shape by hand.
- Bake for 30 minutes.
- Remove from the oven, turn your oven down to 300, and let the biscotti cool on the baking sheet about 5-10 minutes.
- Cut into diagonal cookies and place on their sides.
- Re-bake (biscotti means “twice-baked”) in the oven for another 10 minutes.
- Remove from the oven and melt your chocolate chips and coconut butter. This is where I like to place then in a small saucepan, and set the saucepan in the still-warm oven, with the heat shut off and the door ajar. Your chips will melt while your cookies cool. Now that’s efficiency. Feel free to melt them on the stove top if you prefer.
- Dip your biscotti into the melted chocolate and carefully place in the fridge to set. They may be inclined to tip over so use caution! Once firmed up, the chocolate will remain hard at room temperature.
Tip: Before deciding which end to dip, balance the cookie on both sides to figure out which side is more stable. Dip the less steady side so it won’t tip over as the chocolate sets.
As you get towards the end of your chocolate, you may need to manually spread it on with your spoon rather than dip.
Store in an airtight container. They also freeze very well.
And they make perfect holiday gifts!
What is your favorite holiday cookie?
What kind of memories do you have of cookies from your childhood?
I remember as a child, my mom would bake cut-out Christmas sugar cookies in the shapes of snowmen, santas, reindeer and candy canes. Then my sister and I would decorate them with those crazy tubes of colored frostings in bright colors like red, green, blue and yellow where you could mix and match the tips to make the frosting come out in different types of lines and flowers. Then we’d stick on all the extras like chocolate chips, sprinkles, raisins and cinnamon candies.