Classy

If brownies are the girl next door, biscotti is sophisticated and intimidating but oh so sweet when you finally get up the nerve to talk to her :) They require a little extra effort, but I love sitting down with a cup of coffee and a slice of crunchy cookie.
These began as an attempt at white chocolate macadamia biscotti, but morphed into toasted slivered almond, white chocolate and dark chocolate whole wheat... You can definitely taste the whole wheat flour, but I like a nuttier flavor anyway and it feels much less sugary. The taste combination is subtle but quite yummy!

You can use the basic recipe for all kinds of mix-ins - try dried cranberries or cherries, other nuts, spices, etc.


Chocolate Almond Biscotti
Adapted from Joy of Baking
Yields about 16 biscotti

2 eggs
2/3 C sugar
1 tsp vanilla extract
1 tsp baking powder
1/4 tsp salt
1 3/4 C flour (whole wheat or all-purpose)

~1/2 C each of white chocolate chips, dark chocolate chips, dry roasted sliced almonds

Directions: Preheat oven to 350 degrees. Beat sugar and eggs in a large bowl at high speed until thick, pale and fluffy (about 5 minutes). Beat in vanilla. Add dry ingredients to egg mixture and beat until combined. Add chocolate and almonds and mix to combine. Place dough onto a parchment-lined baking sheet and form into a rectangular log about 12 inches long and 4 inches wide. Bake for 25 minutes or until firm. Let cool on a wire rack for 10 minutes. Reduce oven temperature to 325 degrees. Slice log diagonally into slices about 3/4 inch wide. Place slices cut side down on the baking sheet and bake for 10 minutes. Flip slices and bake for another 10 minutes or until golden brown. Remove from oven and let cool.