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If you are coming here expecting to find Carrot, Green Apple & Mint Salad, well, it’s not here. Even though this week’s Craving Ellie recipe was chosen by one of my favorite bloggers (A Singleton in the Kitchen), who also happens to live in the same city as me, this salad just wasn’t our thing. My apologies to Jessica - please don’t look me up and beat me, but please look me up and bring me some of your delicious looking baked goods, ribbons and all!
I have been doing A LOT of cooking lately, and not so much baking, so I decided to do a rewind this week and make Ellie’s Chocolate Cherry Almond Biscotti. If you are unfamiliar, biscotti are Italian cookies and their name means “baked twice". You bake the dough the first time in a log, then you cool it, slice it and bake the slices a second time to dry them out. The longer they bake the second time, the harder the cookies will be. They are the perfect mate to a nice hot cup of coffee.
These were easy to make. The dough is a very stiff and sticky cookie dough. The only sort of issue I had was that after the first baking of 25 minutes they were still very raw in the middle. I did not realize this until I sliced them, so I just had to do a longer bake the second time. I am really not sure if it was supposed to be that way or not, but it worked out in the end.
Overall these biscotti were pretty good, I enjoyed them even more after they had sat for a day. I like that they weren’t rock hard and the combo of chocolate, cherries, and almonds is always delicious. If I make them again I would add more cherries, decrease the chocolate, and put in some almond extract to get more of an almond flavor.
I am not really sure what the fat and calories are in a normal biscotti, but these babies have 10 grams of fat and 230 calories per cookie. So they are not exactly guilt free (at least in my mind), but they are certainly not a diet buster either. And they are made with half whole wheat pastry flour so the calories are not totally empty.
You can find the recipe for these cookies here.
Here is my log. I measured this to be 10 x 3, so I don’t think my under doneness had to do with the size. You can see how chock full of delicious goodness it is:
Here it is out of the oven:
Semi raw biscotti. I think I had to bake them for another 25 minutes, and I tested them this time with a cake tester!