I will do a bit more baking before the temps start hitting the triple digits again in Austin, at which point I am loathe to turn on the oven. I still have a couple of months.
I made almond biscotti yesterday (that recipe was posted in an old Sheila365 post here). Today I made a batch of chocolate biscotti. I love to dip one of these in my coffee in the morning.
Chocolate Biscotti Recipe (Preheat oven to350 degree F, makes about 2 dozen)
2 cups all-purpose flour
1 cup sugar
1 cup sliced almonds
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 tsp water
1 tsp vanilla extract
2 large eggs
1 large egg white
Combine first 8 (dry) ingredients in large bowl.
Mix next 4 (wet) ingredients in small bowl with a fork.
Add wet to dry ingredients and stir until all is crumbly but moist. Then use your sparkling clean hands to massage and knead the mixture in the large bowl until it holds together in one moist loaf.
Spray a baking sheet with non-stick spray and place the dough on the baking sheet. Shape with your hands into a flat loaf, about 3/4″ high and 4-5″ wide. I like to square the ends so each piece is approximately the same size.
Place in a 350 degree Fahrenheit oven for 30 mins. Then remove loaf and place on cooling rack for 10 minutes. Reduce oven temp to 325 degrees Fahrenheit. After cooling, slice the loaf into individual biscotti pieces about 1/2″ wide. Place each biscotti on its side on the baking sheet.
Bake in 325 oven for 10 minutes, then turn each biscotti piece and repeat for another 10 minutes.
Cool on rack, and enjoy!
If you care to count your calories, you may like to use a recipe calculator to estimate the calories per serving for your favoite recipes. I use the one at VeryWellFit.com. I plugged in the details for this recipe (assumes 24 pieces) and it says one biscotti is about 100 calories.