Recently, we hosted our first barbecue as a family of three — and whew! — was it exhausting! I don’t know how people do it all the time with a little one(s). Relinquishing control of my house to friends and helpers was a big step for control-freak me. I cared for the baby while others sliced watermelon and put trays of food out. I’m not gonna lie: it went well, but a few tears were shed afterward.
One of the desserts I made was this biscotti. Since having Little Ru, baking and cooking have once again become an outlet for me; it’s such a re-welcomed pleasure! I really dropped it when I was pregnant and had morning sickness…and only picked it back up over the last two or three months.
This biscotti is yummy and easy to make — and the amaretto chocolate ganache — well, it may just coat everything I make from now on 😉 It’s THAT tasty.
Biscotti with Amaretto Chocolate GanacheCourse: Uncategorized
- Almond Biscotti
2 1/2 c. organic whole wheat pastry flour or organic white flour
1 tsp. baking powder, aluminum-free
1/2 tsp. sea salt
1/2 c. coconut oil, softened
1 c. coconut sugar or organic cane sugar
2 T. flax seed, ground
6 T. warm water
2 tsp. almond extract
additional water, as needed
- Amaretto Chocolate Ganache
Adapted from Edible South Florida
4 oz. dark chocolate
3 T. dairy-free milk or dairy-free creamer
pinch of sea salt
2 T. amaretto (try making your own!)
- Preheat the oven to 350°. Line a cookie sheet with parchment paper or a silpat.
- In a small cup, combine the flax and warm water. Stir and set side for 5-10 minutes.
- In a large bowl, combine the flour, baking powder, salt, and sugar. Start to add in the other ingredients: coconut oil, flax mixture, and extract. I used my hands to squish this mixture together. If your mixture needs extra liquid to come together, add water one tablespoon at a time until a dough is formed.
- After everything’s combined, make the dough into a shape of a football. It should be about an inch high. Bake the biscotti for 35-40 minutes.
- Allow the biscotti to cool for 5 minutes and slice it while it’s still warm. Let it cool. If you want the biscotti to be a bit harder, place the sliced pieces back in the oven (while off) for a few more minutes. This recipe yields about 12 cookies, but I sliced mine in half, so I had 24 cookies for the party.
- For the ganache: using a double boiler, melt the chocolate and other ganache ingredients. Whisk until melted and smooth. Dip the cookies or drizzle it on top — I added some crushed nuts to mine!
Enjoy these classy cookies — cheers!