I have not had coffee in over a month. It’s true. I used to be an addict. I wanted coffee every day. I thought going to Starbucks was a special ‘treat’ because it was on the way to work. I would stop there on days that I knew were going to be long to help put me in a good mood for the day. Then we moved to Kansas. The closest Starbucks in nearly an hour away and the local coffee shops are just not the same. So I scaled back and only drank coffee from my Keurig.
Then I got pregnant. I switched to decaf and thought it was okay, but not like ‘real’ coffee. I slowly stopped drinking coffee entirely. Once Madison was born I picked up the coffee habit again, but in moderation. As she got older I cut back and recently have been drinking soda as my go-to caffeine source. Our Keurig has been mostly for hot cocoa and chai teas. My husband has never really been a coffee drinker, so he hasn’t even noticed the difference.
This past week I discovered the Great British Baking Show and have been addicted. I’ve watched two entire seasons in one week. If that’s not binge watching, I don’t know what is. Yesterday I saw an episode where they made biscotti and it made me want a biscotti. I needed a biscotti. I haven’t eaten biscotti since my coffee drinking days, but I couldn’t help myself. So I hopped in the kitchen and got to baking. Sadly, these biscotti were not washed down with hot tea or coffee, just some chai tea, but there were still absolutely delectable. They were crisp, but still a smidge soft in the middle. They tasted fabulous when dipped in the hot chai. I hope Mary Berry would be proud.
1 cup whole wheat flour
3/4 cup all purpose flour
1/2 tsp baking powder
1/2 cup mini chocolate chips
1/2 cup chopped almonds
4 tbsp cold butter
1/4 tsp salt
1 tsp vanilla
2 eggs, lightly beaten
- Preheat oven to 350 degrees.
- Chop 1/2 cup of almonds into coarse bits.
- Combine sugar, flour, baking powder, and salt in a bowl. Stir until combined.
- Add butter and vanilla. Stir until well combined. I used my hands to break the butter into smaller pieces. A food processor would have worked better, but ours is not working currently.
- Add chocolate chips and eggs. Mix until the entire dough is in one big ball. I had to use my hands to mix it correctly.
- Divide dough into two smaller balls and form into logs.
- Place two logs side by side on baking sheet.
- Flatten logs into the shape you want your biscotti to be in. I went the traditional route.
- Bake for 25 minutes and then remove for oven.
- Let biscotti cool for 5-10 minutes. You need the dough cool, but warm enough to not crumble when cut.
- Turn slices on side and return to oven for about 10 minutes. I prefer a harder biscotti so I left it in for 15 minutes.
- Remove when edges are barely browned.
- Let cool and enjoy.
Nutritional Information (1/16th of recipe): 158 calories, 3g protein, 27g carbs, 1g fiber, 16g sugar