Christmas cookies that aren’t too sinful
Easy-to-make biscotti ideal as a snack, hostess gift or to send home with party guests
As cookie-baking season arrives, the calorie-counter in me steps aside just enough to strike that balance of reasonable, but small, indulgence. A perfect example of smart cookie indulgence is the biscotti.
Biscotti are firm, dry Italian cookies typically served alongside an espresso or coffee for dunking.
Biscotti are dryer and harder than your average cookie, due to a double-baking process and relatively low amounts of fat and sugar.
The harder texture has a huge tactical advantage: biscotti take longer to eat, so the chances of me accidentally downing seven or eight are pretty small.
One or two of these little guys, especially with a little espresso, and I feel like I’ve participated in the joy of holiday dessert.
Plus, biscotti feel a little fancy. Fancy enough, in fact, to double as a gift — wrap some up in cellophane and take as a hostess gift, or send home with your guests as a party favour.
Dark Chocolate Rosemary Biscotti
Start to finish: 1 hour, 15 minutes Makes: 16 biscotti 1 cup (250 mL) white whole wheat flour 1/2 cup (125 mL) all-purpose flour 1/4 tsp. (1 mL) kosher salt 1 tsp. (5 mL) baking powder 4 tbsp. (60 mL) unsalted butter, softened 1/2 cup (125 mL) sugar 2 eggs 1 tsp. (5 mL) vanilla extract 1 tsp. (5 mL) finely-grated orange zest
2 tsp. (10 mL) fresh rosemary, finely minced
1/2 cup (125 mL) dark chocolate chips, finely chopped 1/4 cup (60 mL) sliced almonds, toasted
Preheat the oven to 350 F (175 C). Combine the flours, salt and baking powder in a small bowl and set aside. In a medium bowl, cream the butter and sugar together with a hand or stand-mixer until light in colour, fluffy and creamy, about 3 minutes.
Add the eggs in, one at a time, mixing well after each one. Add the vanilla, zest and rosemary and mix until incorporated. Add the flour, half at a time, mixing until incorporated after each half. Use a rubber spatula to fold in the dark chocolate and the almonds.
Place the dough on a lightly-floured surface and divide into two. Shape into two logs, about 14 inches (35 cm) each, and place on a large baking sheet lined with parchment paper. Lightly press each log flatter, to make a rounded strip, about 15 inches (38 cm) long by 21/2 inches (6 cm) wide. Remove excess flour with a clean pastry brush.
Bake the logs until golden, about 20 minutes. Remove from oven and let cool 10 minutes. Meanwhile, reduce the oven temperature to 300 F (150 C).
Carefully transfer each flattened log to a cutting board and cut each log on the bias into 8 slices (16 slices total). Place the slices cut side down on the parchment-lined baking sheet and continue baking until the cookies are golden and crisp, about 30 more minutes.
Once baked, let cool completely. Can be stored in airtight container for several days.