Alex and I celebrated Christmas together a little early this year, before our larger celebrations with our families. Partly because it’s hard to travel with presents but partly because it’s an excuse to celebrate Christmas as many times as possible. I was thinking about things to make for breakfast and I just felt like we needed to have biscotti. Honestly I’ve never been a big biscotti eater but it’s a classy way to eat cookies with your coffee so it seemed like a good holiday treat. Obviously I had to health-ify it a little bit… so I could eat
seconds thirds (hey, it’s Christmas after all) without feeling too sluggish. So I skimmed through a few biscotti recipes on the King Arthur Flour site and ended up making up a recipe based on this one. Sure, this isn’t a health food, but the whole wheat flour and almonds help you stay full!
So turn on the oven and whip up this easy biscotti recipe! It would be perfect to serve your houseguests with their morning coffee!Print
- 6 tablespoons butter
- 2/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup whole wheat flour
- 3/4 cup all purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup mini chocolate chips
- 1/2 cup sliced almonds
- Preheat the oven to 350°F. Spray a large cookie sheet with non-stick spray.
- In a medium-sized bowl, beat together the butter, sugar, baking powder, salt, and vanilla till smooth.
- Add the eggs and beat till the mixture is well combined. It may be a little lumpy.
- Add the flour and oats, mixing to combine.
- Stir in the chocolate chips chips and almonds.
- Divide the dough into four equal pieces, placing them on the baking sheet.
- Shape each piece into a rough log about 8″ long, and about 2″ apart.
- Wet your fingers and flatten them until they’re about 3/4″ thick and 1 1/4″ wide.
- Bake the logs for 23 to 25 minutes, until they’re beginning to brown around the bottom edges. Remove them from the oven, and allow them to cool on the pan for about 10 minutes.
- While the logs are cooling, reduce the oven temperature to 325°F.
- Slice the logs into 1/2″ to 3/4″ slices, using a sharp serrated knife.
- Place the biscotti back on the baking sheet, spacing them close together without touching.
- Bake the biscotti for 25 minutes, until their cut edges are a light golden brown.
- Remove them from the oven, and cool before serving.
- Note: Mine were a little done on the bottom, so I’d either make sure your oven rack isn’t too low, or user a lighter pan. (I was using a pretty dark one.) Since you’re baking them so long to get them crispy, you have to be careful about the bottoms!
I ended up eating quite a bit of this biscotti over the weekend. It was just so perfect with a cup of coffee!
I’m so excited for Christmas this week! We get to spend some time with Alex’s family and I can’t wait! I’m lucky that I married into an awesome family. We don’t get to see his family as often as we’d like to so it’s always special when we can get together!