Like I talked about in my last post, I made these double chocolate almond biscotti cookies for the Thanksgiving get together with Dave’s family. I also may have saved some for myself for breakfast because oh my golly these biscotti cookies are perfect with coffee (and that’s what really matters, right?)…
Err I mean I kept the ones that weren’t so pretty. 
I’ve really enjoyed the time and work that goes into a biscotti. I mean it’s not a crazy time commitment like making fresh bread with yeast, but it is a good hour long project. I made these while chatting with my sister at the Daddio’s house. I even got in a quick shower in between the two baking times.
Aside from the time in the kitchen though…these little biscotti cookies are the perfect slightly sweet dessert or breakfast cookie. I even used cereal in the recipe!
I went back in the DSHN archives and found this biscotti recipe. I remember I felt like a serious foodie in making my own biscotti cookies.
And 4 years later, I feel like even less of an expert…the funny thing that seems to happen the longer I’m on this earth. Am I the only one? As a teenager you feel like an expert on everything and then you slowly realize how many different perspectives and opinions are out there. This is probably why I have such a hard time with the internal debate of if I want to do any kind of nutrition counseling. How do I know what way is really the right way? I feel like all I would be able to say is “eat a little bit of everything.” Super helpful, Amanda.
Anyways, if you’re looking for a tasty and semi-healthy dessert, this double chocolate almond biscotti is going to be your new best friend. I know I can definitely overdo it on the sugar especially this time of the year, so it’s good to have a less sweet option that will satisfy my cravings.
I think these would be perfect for Christmas morning breakfast and coffee, don’t you?
[Tweet “The perfect Christmas morning breakfast! Double chocolate almond biscotti cookies! #imasemihealthnut”]
Double Chocolate Almond Biscotti Recipe
[ fun fact: the pink you see in the reflection of the aluminum foil is my pink bath robe. oops. ]
Ingredients:
1 cup almond flour
1 + 1/2 cups all purpose flour
1 + 1/2 tsp baking powder
1/4 tsp salt
1 + 1/2 cup crushed cereal (I used a large Ziploc bag to crush and the cereal I used was an off-brand version of Honey Bunches of Oats)
1/2 cup cocoa powder
1/4 cup chocolate chunks (I roughly chopped up some Hershey’s bars)
1/2 cup sugar
1/2 cup butter, softened to room temperature
2 eggs
1 + 1/2 tsp almond extract
1/2 cup applesauce
How to:
1. Cream together butter and sugar. I just did this by hand, so you don’t necessarily need a beater.
2. Mix in eggs, almond extract and applesauce.
3. In a separate bowl, sift together flours, baking powder, salt and cocoa powder.
4. Slowly mix in flour mixture and cereal into the wet mixture. I usually do 1/3 of the dry mix at a time.
5. The dough should be at a good consistency (not too sticky) so that you can form two long logs of dough to be baked. Add a little bit of flour at a time if necessary to get it to that consistency.
6. Bake the first time at 350 F for 25 minutes.
7. Allow 10-15 minutes to cool. (Insert taking a quick shower if you’re making these to bring to a party.)
8. Gently slice each roll into biscotti-sized pieces on a cutting board. It may be a bit crumbly…but you can always gather those crumbs and put them on top of oatmeal or eat like a bowl of cereal.
9. Bake biscotti cookies a final time slice side down for another 15 minutes at 350F.
10. Allow 10-15 minutes to cool. Store in an airtight container for up to two weeks a room temperature. (an educated guess since these didn’t last longer than a week.)
[Tweet “Check out these deliciously semi-healthy double chocolate almond biscotti cookies! #imasemihealthnut”]
PS Be sure to stop by on Friday for a giant cookie recipe link-up! Add your cookie recipes and/or browse some of the tasty creations linked up!
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