“Comfort food, food that reassures, is different things to different people.”
David Tanis
Wholewheat Cocoa Almond Biscotti … what can be better than a crisp chocolatey cookie on a rainy day. Twice baked, studded with roasted almonds and chocolaty to boot. There’s something strangely comforting about this twice baked Italian cookie, not least that it is low on fat. This version is wholegrain and delicious!
It was time for Mr PAB to travel, and as is customary to carry some cookies with him, it was time to bake! Biscotti’s been on my mind of late. It’s been raining quite a bit; delayed monsoons and what have you. The weather seems perfect for biscotti and some nice deep coffee. So a batch was baked. Some for him, some for us!
You might have noticed fewer desserts popping up here. Yes, that’s happened too. With the daughter away to uni, the demand has ‘fallen’. The son for some good reason is counting calories these days. Salads and stir fries are in, so are smoothies and fruits! The cakes and sweet treats are few and far between! Is good. I kinda like it.
[print_this]Recipe: Wholewheat Cocoa Almond Biscotti 
Summary: Wholewheat Cocoa Almond Biscotti … what’s not to love about a crisp twice baked chocolate cookie. This is a wholegrain healthy version with roasted almonds. You could use toasted walnuts instead and make a brownie biscotti! Use a good-quality cocoa powder as that really makes the difference to how deeply chocolaty the biscotti will be. Makes 30-35 cookies
Prep Time: 15 minutes
Total Time: 1 hour 15 minutes
Ingredients:
- 120g wholewheat flour
- 65g plain flour
- 65g cocoa powder
- 3/4t baking soda
- 1/4t salt
- 65g unsalted butter
- 3 eggs
- 175g brown sugar
- 1 cup almonds, toasted and coarsely-chopped
Method:
- Preheat the oven to 180C. Bake a cookie sheet with baking parchment.
- Place the flour, cocoa, brown sugar, baking soda and salt in the bowl of a food processor. Pulse briefly to mix
- Add cubed chilled butter. Process briefly until you get a breadcrumb like mix.
- With the machine running on low, add the eggs and process until the mixture begins to clump together.
- Turn into a big bowl, add the almonds, mix well and then bring the dough together into a 2 firm halves.
- Turn onto work surface and shape into 2 logs, pressing firmly together.
- Transfer to prepared cookie tray, and bake for 25 minutes.
- Allow to cool slightly, about 15-25 minutes.
- Slice and place sides down on the cookie sheet and bake for 20 to 30 minutes, turning the baking sheet midway during baking, until the cookies feel mostly firm.
- Cool completely and store in an airtight box.
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