Deep Dark Chocolate Biscotti

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I recently got really into different types of teas.  And I can thank my little brother for that.  One night, when I came into town late to visit my parents from out of state, Ben asked me if I knew anything about teas.

“Like, tea?  Like, from a tea bag in hot water?”  I was tired and had just crawled through Chicago’s traffic.  On a snowy night.  After my “check battery” light had turned on a few times.  I needed some zen.

“No, Shay, like different blends of different types of tea leaves.”  And then we had a discussion about tea.

Ahhhh…and then began my rapid descent (or ascent) into the overwhelming and pretty awesome world of teas. I’ve collected some different books now that I have been perusing ..many contraptions and gadgets…and I’ve had lots of fun experimenting with different blends, temperatures, and add-ins.  My goodness, tea is totally like a hug in a cup.  Well, and then there’s coffee..which is another world of its own, too.

So, what goes best with tea and/or coffee?  Well, biscotti, probably.  Or maybe scones.  Some type of carbohydrate that can get soaked in the beverage of choice to become even more delicious.

As part of Cooking Light Bloggers’ Connection, I’ve been delving a little bit more into Cooking Light magazine’s recipes.  You can check out the link here (Hi, that’s me.  Nice to meet you.)  And make sure to check out the other bloggers there…some of my favorites are a part of this group, too.  This is another fantastic recipe from Cooking Light.  I hope you try it.

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Deep Dark Chocolate Biscotti

Servings: about 24 biscotti

 

Ingredients

2 cups whole wheat pastry flour

2 tablespoons ground flax seed

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup granulated sugar

1/3 cup packed dark brown sugar

2 egg whites

1 large egg

1 and 1/2 teaspoons vanilla extract

2/3 cup chocolate chips (I used bittersweet chocolate here.  Use whatever you like.)

3/4 cup chopped walnuts

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Instructions

1. Preheat the oven to 350 degrees.  Line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the flour, ground flax seed, baking soda, and salt.

3. In the bowl of your standing mixer fitted with the paddle attachment (or using a hand-held electric mixer), beat together the granulated sugar, brown sugar, egg whites, and egg at high speed for about 2 minutes.

4.  Add the vanilla extract and mix until thoroughly incorporated.

5. Reduce the mixer speed to low and add the flour mixture, mixing until combined.

6. Using a spatula, gently fold in the chocolate chips and the walnuts, stirring until incorporated.

7. Transfer the dough to a flat work surface and divide it into three equal portions.

8. Roll each portion of dough into a 6-inch-long roll and place each one onto your prepared baking sheets.

9.  Pat each portion into a 1-inch thickness roll.

10. Bake for about 28 minutes or so, or until the dough is firm.

11. Remove the dough from the oven and let cool for about 10 minutes.

12.  Cut the dough diagonally into several slices.  Place the slices, cut side down, on the baking sheet.

13. Reduce the oven temperature to 325 degrees, and bake the biscotti for about 7 minutes.

14. Very carefully, flip each biscotti and baking for another 7 minutes.  Let cool.

 

Source:  Barely adapted from Cooking Light.

February 19, 2013 - 11:23 am

Maria Tadic - Biscotti with hot tea or coffee is the best afternoon snack in the world! So yummy and comforting!

February 19, 2013 - 12:34 pm

Kim @ Soliloquy Of Foods & Such - The hubs and I have transitioned from coffee; I never thought in a million years he would kick the beans for tea…and I didn’t even have to nudge him with decadent biscotti, like these.

February 19, 2013 - 9:02 pm

Crystal - Until recently, I had no idea that there was a whole magical world outside of Lipton tea. Chocolate, coconut, caramel, etc.! I’m becoming obsessed!

February 20, 2013 - 1:26 pm

Meghan - I’m such a huge fan of tea. I actually wrote my thesis on the novel and tea in the Victorian period, so you can imagine I did a lot of “research” by trying different varieties. One of my favorites for biscotti-pairing is Harney and Sons Earl Grey Imperial with a little milk and some sugar (it’s very strong. Trust me, it needs the added sweetness.).

February 20, 2013 - 2:45 pm

natalie@thesweetslife - yay! I didn’t realize you were a Cooking Light blogger too! Love biscotti and haven’t made it in so long!

February 20, 2013 - 3:16 pm

srlacy - Yeah, I know! I saw you on there, too! :)

February 20, 2013 - 10:33 pm

Spencer - Looks delicious! I would so love to try some. I am sure it tastes fantastic.

February 21, 2013 - 12:28 pm

Rose Marie - These look wonderful, however – whole wheat pastry flour is very difficult to find where I live. Do you think this would work with King Arthur’s White Whole Wheat flour? Thanks.

February 21, 2013 - 1:00 pm

srlacy - Sure!

March 5, 2013 - 10:37 pm

Maria - Oh, do share what books about tea you’ve collected. I LOVE tea and want to learn more about it but haven’t looked into any books yet.

March 6, 2013 - 9:58 am

srlacy - Hi Maria-
I picked up “The Tea Companion-A Connoisseur’s Guide” by Jane Pettigrew which I really like as well as “The Little Book of Tea”. Both books I found at a Teavana store…you might be able to find them online. I don’t think they were pricy at all. It’s pretty interesting stuff once you start reading. Enjoy!

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