Biscotti with Amaretto Chocolate Ganache

Happy Summer!

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.

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!