Believe it or not I had never had Biscotti until a few years ago when I was back home for the holidays. I distinctly remember my mom going on and on about these amazing Biscotti she had at her bff’s place. “She makes them so well. They’re SO good! I want some with my tea. I’m going to ask Maria to make some extra for me next time.” And all I was thinking was… “what on EARTH is a biscotti?”
The next time we went to my mom’s friend’s house she pulled out a big tupperware container full of these dry crunchy cookie-rusk looking things. My mom swooned over them and immediately asked to keep a few aside in a smaller container for her to take home. I was so confused. What’s all the fuss about? How good can a dry cookie be? We made some teas and coffees and went to sit in the lounge. I picked up a small plate and grabbed a few random cookies and a biscotti. The first bite was fine.. not bad at all.. but nothing spectacular. But by the time I had finished it I found myself wanting another one. And another. And another. Until I had devoured enough to make me not want dinner (portion control issues again). They were simple and crunchy and juuust the right amount of sweet and went perfectly with my coffee. How could anyone not love them?
Fast forward to now..
My apartment doesn’t have central heating.. It’s not supposed to get that cold here (one of the reasons I moved to this city). But it’s been VERY cold these past two weeks. That means I’ve replaced almost all of my water intake with teas and coffees. All this tea drinking had me wishing for my moms friend’s famous biscotti so I got to work on developing a healthy recipe that I could enjoy guilt-free. It’s the holidays so I used cranberries and pistachio (red + green) .. which was a fail because you can’t really see the colours much, maybe next time I’ll add more of each. Use white or dark chocolate, or both, it is the holidays after all. 🙂
- 1¼ cup whole wheat pastry flour
- ¼ cup xylitol
- 3 sachets stevia
- ½ tsp baking powder
- ¼ tsp baking soda
- ⅛ tsp cinnamon
- ⅛ tsp salt
- 2 whole eggs
- 1 egg white
- 2 Tbs coconut or extra virgin olive oil
- ½ tsp vanilla extract
- dried chopped cranberries
- chopped pistachios (I didn't measure the nuts and berries, try ¼ cup of each)
- Chocolate as needed (I used 6 squares of naturally sweetened dark chocolate with sea salt)
- Heat the oven to 180 degrees celcius.
- Line a cookie tray with baking parchment.
- Mix together the flour, sugar, stevia, baking powder, soda, cinnamon and salt.
- In a separate bowl whisk the eggs, egg white, vanilla and coconut oil until fluffy.
- Add the egg mixture to the flour and combine. It will be sticky.
- Fold in the chopped nuts and cranberries.
- Use your hands to form the dough into a log shape and lightly flour it on the top and bottom.
- Place the log onto the prepared tray and bake it for 30-35 mins until cooked through.
- Remove it from the oven and let the log cool for about 10-15 minutes.
- Slice the log into ½ inch slices and place them facing flat onto the tray.
- Bake the biscotti for 15 minutes, remove from the oven, flip them over and bake for another 15 mins.
- Once done, let them cook completely on a wire rack.
- After they have cooled completely, melt some chocolate and dip one side of each biscotti into the melted chocolate or drizzle the melted chocolate it over the biscotti.