“So much chocolate, so little time.”
Wholegrain Dark Chocolate Almond Biscotti … chocolate yet again because it was a hurried baking batch. Same story, different biscotti. With the better half set to travel and a last minute change in plans, I had little to almost no time to bake. I hurriedly threw these together this morning adapted from a recipe from Smitten Kitchen. One stop over at Deb’s blog, or leafing through her cookbook, leaves you inspired to hit baking mode.
For me chocolate is one of the easiest and most forgiving mediums to bake with. With my hashtag #makehalfyourgrainswhole, I can blindly experiment, knowing in the end we’ll have something edible, if not delicious. Going the whole food way has been possibly one of the most satisfying journeys of my life, if not the most exciting. Makes me want to constantly experiment, try new things. That makes life a lot less mundane too. This biscotti did just that giving me room to change things around.Hazelnuts out. Almonds in. I added butter since I often find biscotti a little ‘skinny’ or dry. Personal choice definitely but a delicious end nevertheless. I also added dark couverture chocolate just because I like cookies that have deep, chocolaty flavour. Cocoa powder often is not enough to get you the indulgent edge. Since I threw these together with limited time on hand, I cut the slices quite thick. Taking advice from Ruchira, next time I will freeze them a bit to try and get thinner biscotti. That is my dream and hopefully I get there one day. Biscotti with plain flour behaves a lot easier for thin slices, is also easier to handle. Thick chunky biscotti is a healthy trade off I guess!!
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Also find me on The Rabid Baker, The Times of India