|The real breakfast of champions: biscotti and chai|
My mom used to make biscotti. It seemed like there was a new batch of biscotti every month (I think its her favorite to bring to a potluck). So I thought, how hard could it be? Of course, she also made sushi and I know those are difficult. In fact, when I took a sushi making class, my one takeaway was to tip my sushi chef more, but I digress…
Back to biscotti…
I googled possible recipes, but there were a lot of biscotti recipes out there. I really needed to narrow it down. Chocolate – can’t go wrong with chocolate.
|Have Biscotti Will Travel.|
One problem though, this required creaming the butter and sugar. It’s not exactly my favorite thing to do, but maybe its one way of overcoming my creaming-phobia.
I followed this recipe almost exactly to what Martha did. However, I had to substitute walnuts for pistachios. I heard that pistachios are very high in potassium, and I am still trying to cut down. I also used brown sugar instead of white (because I love the flavor with chocolate) and cut it to 3/4 of a cup.
Here’s the recipe. Hope you enjoy.
- 6 tablespoons unsalted butter, softened
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup brown sugar
- 2 large eggs
- 1 cup chopped walnuts
- 1/2 cup chocolate chips
- Heat oven to 350 degrees. Put parchment paper on a baking sheet; set aside.*
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs; beat until well combined, scraping down sides of bowl if necessary. Add flour mixture, and stir to form a stiff dough. Stir in walnuts and chocolate chips.
- Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 by 4 inches. Bake until slightly firm, about 25 minutes. Cool about 5 minutes. Reduce oven to 300 degrees.
- On a cutting board, using a sharp serrated knife, cut biscotti diagonally into 1-inch-thick slices. Arrange biscotti, cut sides down, on baking sheet, and bake until crisp but still slightly soft in the center, about 8 minutes.
|Rebaking Biscotti... Yum|
*Note: to conserve in energy and since it takes me a while to transfer the dough, I actually heat the oven as I stir the walnuts and chocolate - around the last part of Step 2).
This was a good starter biscotti. It’s relatively easy and delicious.
That said, this recipe was way too much for two people, even if we’re in a biscotti phase. I had to bring some to my dance class and we enjoyed it as an after workout snack. Besides, who could not resist chocolate?