Dessert · easy · kid friendly · Seasonal/holiday

No Need to Dip- Cocoa Almond, Craisin, White Chocolate Biscotti (Part 1)

No Need to Dip…………………………

zooGood morning everyone! I hope that you all had a great weekend! Like I mentioned on Friday we were planning on doing something this weekend, I just wasn’t sure what. Despite the gloomy weather, and the very ominous chance of rain we decided to head to Cincinnati and take the littles to the zoo. It sprinkled off and on, but nothing that ducking into the reptile house, or 4D Theater, couldn’t fix. It was a lot of fun, and pretty relaxing over all. I also was able to get BOTH tie blankets completed this weekend, so that promise is fulfilled, and now my hands are freed up to create more yummy recipes throughout the week! 😉

biscotti cocoa almond craisin white chocolate 3Today is going to be part one of a two-part post. I’ve been working on biscotti recipes and came up with two very unique tasting/textured biscotti cookies that I would like to deliver to you individually. When you make these you may be a little bit surprised at the fact that they aren’t hard. These are soft biscotti. I’m not a cookie dipper so I like my cookies ready to eat. 🙂 So, no worries about chipping a tooth on these baked treats, they are ready to eat without any dipping.

biscotti uncookedThe recipe I am going to share with you today is by far my favorite, but my toughest critic raved over both cookies so there is no doubt in my mind that they are equally amazing! Today’s biscotti is made with stone ground wheat and encrusted with cocoa dusted almonds and craisins with white chocolate drizzled over the top. Where is the health factor here? In the fact that they are made lighter than a traditional biscotti, and that this particular recipe is made with stone ground wheat flour. You will still need to keep yourself in check, but you don’t have to feel two awfully guilty about indulging in several of these decadent eats.

biscotti cocoa almond craisin white chocolate 2These are some of the easiest cookies I have ever made! Even with the double baking, they really aren’t that time-consuming. Biscotti were originally created for long-term storage and travel and that is why they were twice baked to harden them. This particular recipe stayed fresh for about a week in a plastic container, but beyond that I can’t tell you, they were too good to let sit. 🙂 Biscotti also was never really intended to be so elaborate with so many additives, that was what happened when they became Americanized, but once you try these you will understand why I had to step away from the traditional and “reinvent” these mildly sweet treats. Add these to your fall list of go to treats, settle into a nice comfy chair with your relaxing drink of choice (you can really go all out here, in Italy these cookies are eaten with wine or coffee.), a good book or movie, and indulge. Enjoy!

Cocoa Almond, Craisin, White Chocolate Biscotti

biscotti cocoa almond craisin white chocolate

By Angie Gouchenour

12 cookies

Ingredients

¼ cup of Truvia zero calorie sweetener

¼ cup of Light butter – melted

½ teaspoon of almond flavoring

½ cup of stone ground wheat flour

½ cup of white flour

1/8 cup of cocoa almonds – roughly chopped

1/8 cup of reduced sugar craisins

1/8 cup of white chocolate chips – melted

Directions

Pre heat the oven to 350’ f

Combine Truvia, melted light butter, and almond flavoring

Stir in white and wheat flour until a dough ball forms

Using your hands incorporate the chopped almonds and craisins into the dough

Dump the dough onto a lightly floured surface and flip several times until it is no longer sticky and all the almonds and craisins are distributed evenly throughout the dough

Form a “log” on a non-stick cookie sheet (I find, patting it, and shaping it several times until it is your desired length and thickness works well)

Bake at 350’f for 25 minutes until the log starts to brown

Remove the pan from the oven and reduce the heat to 325’ f

After about 5 minutes gently cut the log into 12 pieces on a cutting board (I found that using a serrated knife so you are able to cut through the crust, then gently pressing down on the knife at an angle so the log doesn’t rip causing all the goodies to fall out works best.)

Place the cookies back onto the cookie sheet and bake at 325 for 8-10 more minutes

Remove them from the oven and let them cool on a cooling rack

Once they are cooled, move the cookies from the racks to wax paper, and then you can melt the white chocolate in the microwave (About 20-30 seconds) and then drizzle the white chocolate over the top of each cookie and allow them to sit out until the chocolate hardens back up

Store in a sealed container

85 calories per cookie

 

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2 thoughts on “No Need to Dip- Cocoa Almond, Craisin, White Chocolate Biscotti (Part 1)

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