It’s time to start baking biscotti and what better day than yesterday when it was cold and snowy. So I got a couple new ingredients together for this batch. Please refer to my basic recipe.
We bought some King Arthur Double-Dutch Dark Cocoa so I just had to try it. Then I came across these Ande’s Peppermint Chips and thought what a great combination – dark chocolate and peppermint! So the changes to my basic recipe are the following: I substituted 1/3 cup of cocoa for 1/3 cup of the flour, used white whole wheat flour, water for the almond extract, and the peppermint chips for the almonds.
They are really dark! I usually don’t bake on parchment paper, but thought I’d try it. Worked out great. In fact, I’m saving the sheet for my next batch of biscotti.
As I mentioned in this post, this basic recipe can be tweaked and changed, and they always come out great. I love the little red flecks in them!
I’ve not done this, but if you don’t want such a hard cookie, remove them from the oven after the first bake, cut them and let them cool. I’m going to try that for friends who don’t drink coffee (to dunk them) or just like a softer cookie like the Triple Cinnamon Pecan Biscotti.
After dunking them this morning, they are a keeper.
On Saturday, to get in the Christmas spirit, Barbara, Maureen and I attended a cookie decorating class put on by the Warrick County Extension Service. I’m not a real big icing person and probably won’t ever make decorated cookies, but I love to attend these classes. It was so much fun and we got to decorate and bring home four cookies.
That was fun! But it’s time to get back to biscotti baking and finishing up those presents.