Biscotti: Maple-Walnut & Double-Chocolate!
November 26, 2008 § 3 Comments
I’m love “dunking.” When I was six years old, staying at my grandparents’ house in the summertime, my grandma and I would dunk cookies, fudge and even crumbly hunks of halvah into small glasses of cold milk (the later of which was totally unsuccessful and left lumpy dregs of liquid at the bottom of the cup). I love swirling around something crunchy in any sort of liquid – be it milk, tea, cocoa – and letting it turn to mush. If you’re a dunker, or if you’re simply a fan of “dunkable” treats, I’ve got a recipe for you.
Here are two biscotti recipes. The double-choclate is a Regina-original, but the Maple-Walnut is adapted from the Moosewood’s Low Fat All Vegetarian Cookbook. Both recipes have no oil, butter or processed sugar.
1 + 1/4 cup white flour
1/2 cup whole-wheat-white flour
1/2 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon sea salt
1/2 cup maple syrup*
1 teaspoon vanilla extract
1/2 cup chopped walnuts
* In a pinch, I have used a honey substitution but the results were so-so. Initially, upon cutting the biscotti before the 2nd bake, the texture was chewy, almost rubbery. I baked them again, as the recipe directs, at a lower temperature and added a few more minutes on the baking time to really dry them out. Once crispy, the texture wasn’t bad. And a few taste-testers told me they couldn’t tell the difference between my honey biscotti and those that contained all maple syrup. This being the case, I recommend using a low-grade maple syrup, if you have some on hand. (Don’t bother with the good stuff; the maple flavor is marvelous, even with the lesser, wallet-friendly varieties.)
1 cup whole wheat flour
1/2 cup cornmeal
1/4 cup unsweetened cocoa
1/2 teaspoon baking soda
1/8 teaspoon sea salt
1/2 cup honey
1 tsp. vanilla
2-3 tablespoons dark chocolate slivers
1. Preheat oven to 350 degrees. Lightly grease one or two baking sheets (if you’re doing one or both recipes).
2. Pick which recipe you’d like to try and in a large mixing bowl, stir all the dry ingredients.
3. Mix in wet ingredients. Depending on which recipe you choose, stir in walnuts or chocolate slivers (or tiny chocolate chips).
4. Scoop dough out of the bowl and place on prepared baking sheet. Shape the dough into one or two long logs and flatten so they’re about 1/2” thick.
5. Bake log for 20-25 minutes until top of each biscotti log is firm (the maple-walnut log will be a little golden around the edges). Remove log from the hot baking sheet and slide off with a spatula. Cool on wire rack for about 10 minutes. Then, with a large knife, diagonally cut the log into slices about 1/2” thick. Place them cut side down, on the baking sheet. Lower the oven temperature to 325 degrees and bake for another 10-15 minutes.
6. If you prefer your biscotti a little softer, remove them from the oven after 8-10 minutes. If you prefer them crispier, cook them until everything’s crispy except the center, which should be a tad soft (it will harden after it dries).
7. If you’re a major chocoholic you could dip one end of the cooled biscotti into melted chocolate — delish!
Diet Notes: Butter and oil-free
Diet Notes for Double-Chocolate Biscotti: Nut-free