Biscotti is so dang fancy. It makes me feel like a sophisticated, novel-writing coffee connoisseur who folds her legs delicately at the ankles and always holds her pinky up while drinking her tea cup.
But most of the time, I’m not fancy enough for a beautiful coffee-shop image. I like biscotti with a big cup of hot chocolate while I’m wrapped in a warm blanket against a heater (I know its a fire hazard, mom). I like snuggling up with a good book and feeling fancy in my own comfy way.
And let’s be honest for a moment about the fact that by good books, I really just mean any book with a love story. Cue Mitchy groaning.
Actually, I have been reading a really good book lately called A Fine Balance by Rohinton Mistry. It reminds me of A Thousand Splendid Suns with its tragedy-engulfed-humans-form-a-bond-together vibe, and I like it! It is such a relief because the of last three books I have started, I have only gotten past the first hundred pages of this one. I am one of those people that book lovers seem to despise; I am very willing to stop reading a book if I don’t like the writing or the plot lines. Mitch groans about that too.
But I like that about myself. I don’t need yo acceptance! You see, I simply don’t want to waste any minutes of this precious time I have on bad books.
Even though I don’t want to spend any of my time reading books I don’t like, I will definitely spend some time munching on biscotti and gulping down hot chocolate while I read a good book.
I have never made a biscotti recipe before, but I am proud of beginning with this one: the biscuits are golden brown and crunchy, and I combined chocolate and orange for a fruity autumn touch. I thought at first that the orange might make it too tangy, but it is actually perfect with the amount it has. In fact, you usually can’t taste it so much, but it adds a bit of color and texture variance. More importantly, you definitely taste the chocolate.
Here it is paired with Minimalist Baker’s 5-minute hot cocoa:
More chocolate! Yay!
Hey, thank you for stopping by. I want to truly thank you for your time and support and love, and I hope that you all have a great rest of your day, no matter which day it is or how much of it is left!
- ♥ 1/2 cup coconut sugar
- ♥ 1/4 cup stevia
- ♥ 1 cup applesauce
- ♥ 1 teaspoon vanilla extract
- ♥ 1/2 teaspoon almond extract
- ♥ 1 orange
- ♥ 3 cups flour of choice (all-purpose used in pictures)
- ♥ 1 tablespoon baking powder
- ♥ 1/4 cup olive oil
- ♥ 1/4 cup orange juice
- ♥ 3/4 cup semi-sweet chocolate chips
- Preheat your oven to 375 degrees.
- Cream together the coconut sugar, stevia, and applesauce.
- Mix in the vanilla extract, almond extract, olive oil, and orange juice.
- Mix in the flour, cinnamon, and baking soda, and combine well.
- Tear a peeled orange into slices and cut each slice into about 8-10 pieces.
- Fold in 1/4-cup of the chocolate chips, and the orange pieces as well as any juice from the orange.
- Coat a pan with olive oil, roll the thick batter into an oval-shape, and drop the batter into the middle of the pan.
- Press the batter down until it is about 1/2-3/4 inch thick, and bake for 30-35 minutes, until golden brown.
- Let sit for about 15 minutes, until cool, and cut vertically into 3/4-inch pieces.
- Turn the pieces on their sides and cook for about 10 minutes, and then turn them over to cook for 10 minutes more.
- Melt the last 1/2 cup of the chocolate chips and drizzle over the biscotti pieces.
- ♥ Set the bisotti in an airtight container or bag once the chocolate has solidified, and keep them in the fridge for up to 2 weeks, or in the pantry for about a week.
Yields: 18-20 biscotti
Fat: 5.2 g
Saturated Fat: 1.6 g
Trans Fat: 0 g
Polyunsaturated Fat: .4 g
Monounsaturated Fat: 2.2 g
Cholesterol: 0 mg
Sodium: 82 mg
Potassium: 45 mg
Carbohydrate: 18 g
Fiber: 1 g
Sugar: 11 g
Protein: 1.3 g