For the most part I’ve stopped making holiday cookies, minus this year’s foray into making sugar cookies with royal icing (seriously, never again),and instead have started making biscotti in all kinds of flavors. Why? Because I feel like eating a cookie-cookie in the morning with your coffee is frowned upon, however if it’s a biscotti-cookie then Bob’s your Uncle. Also – makingbiscotti (for the most part) is WAY easier than making regular drop cookies. I mean. Hello. You’re basically making one (sometimes two) really large cookie logs. And here’s the best part: the dough, totally not sticky. #winning
For those of you out there who are scared of making biscotti - don’t be. If you can follow the recipe on the back of a bag of chocolate chips to make cookies, you can do this … and as an added bonus: once you’ve found a basic recipe you like you can change up the ingredients to make new flavors. Kind of like changing the case on your phone to match you outfit. Really, it’s that simple.
Oh, and repeat after me: any excuse to eat a cookie for breakfast without being frowned upon for doing so is worth it.
Dark Chocolate Clementine Biscotti
Adapted from The Boot
6 ounces chopped dark chocolate
Directions:
Preheat oven to 350°. Line large baking sheet with parchment paper.
Whisk flour, baking powder, and salt in medium bowl to blend.
Using electric mixer, beat sugar and butter in large bowl. Beat in eggs 1 at a time, then add the vanilla and clementine zest.
Add flour mixture and beat until just blended. Stir in chocolate.
Form the dough into a 16-inch long and 3-inch wide log on the prepared baking sheet. Bake until light golden, about 30 minutes. Cool 20 minutes.
Place log on cutting board. Using serrated knife, cut log in half, and then cut each half into 1/2 inch pieces.
Place slices back on the baking sheet with the parchment and bake until pale golden, about 15 minutes.
Carin Thumm
@thummprints
