And just like that, we’re done with Thanksgiving and on to Christmas.
Doesn’t it feel like the holidays fly by faster each year? Or is that just a sign that I’m getting old?
Don’t answer that question.
Sadly I didn’t get a chance to eat any pumpkin pie yesterday but that’s okay, I have every intention of making up for it by baking ALL THE COOKIES.
In case you are wondering, biscotti is totally a cookie.
It was created when some Italian guy tried to get a little dunk action goin’ by shoving a circular cookie into his espresso cup and it wouldn’t fit. Lo and behold, the birth of a long skinny cookie that you can dunk until the very last bite.
Genius.
I just made that up.
Speaking of Italians, this recipe comes from straight from my grandfather’s sister (aka Aunt Mary) who makes the best biscotti I have ever eaten. And I’m not making that part up, promise.
I modified her recipe slightly by using whole wheat pastry flour and adding dark chocolate so that might explain why they look kind of rustic. That and I made them thick so that they’re crunchy on the outside but still slightly soft on the inside. <3
If you like them really crunchy then you can just make each side of the dough into long skinny logs rather than…err, loaves?
Either way, they’re dangerous. I tried to bring half of them to work to remove the temptation for me to reach into the container every time I entered the kitchen but Brandon was not having it. He refused to share them with anyone else!
I’d say that’s a good sign.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 5 minutes
Yield: 20 cookies
Ingredients
2 and 1/2 cups flour (I used whole wheat pastry flour)
2 teaspoons baking powder
1/2 cup lightly toasted almonds, chopped
1/2 teaspoon fine sea salt
2 eggs
3/4 cup sugar
3/4 cup melted butter (I used Earth Balance- omit salt if using salted butter)
1/2 teaspoon vanilla extract
1/2 teaspoon anise extract (or another 1/2 teaspoon vanilla)
3/4 cup chopped dark chocolate (or chocolate chips)
Instructions
Notes
Toast the almonds by placing them on a cookie sheet and baking in the oven (at 350°F) for about 7 minutes.
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