Triple Chocolate Einkorn Biscotti with Almonds
Try this Triple Chocolate Einkorn Biscotti with Almonds recipe.
Try this Triple Chocolate Einkorn Biscotti with Almonds recipe.
- 4 tbsp unsalted butter
- 1 egg
- 1/4 cup sliced almonds
- 1/4 cup honey
- 1/4 tsp baking soda
- 1/4 tsp almond extract
- 1/4 tsp vanilla extract
- 1/4 cup maple syrup
- 1/4 tsp baking powder
- 4 tbsp cocoa powder
- 1 tbsp orange zest (approx half of one medium orange)
- 1/4 tsp large granule salt (1/8 tsp table salt)
- 1 1/2 cups einkorn flour*
- 1/4 cup dark chocolate chips (i used these)
- Carbohydrate 14.7879575081401 g
- Cholesterol 24.494916666501 mg
- Fat 10.8864681675352 g
- Fiber 0.717631001583597 g
- Protein 1.43639476804623 g
- Saturated Fat 6.19974149384628 g
- Serving Size 1 1 Serving (33g)
- Sodium 91.7340951094762 mg
- Sugar 14.0703265065565 g
- Trans Fat 0.733018170039528 g
- Calories 159 calories
Step-by-step
- Preheat oven to 325F.
- In the bowl of a stand mixer or in a large bowl using a hand mixer, beat honey and maple syrup with butter until light in color and creamy.
- Add egg and extracts and beat well.
- Add zest, baking powder, baking soda, cocoa powder and einkorn flour and mix until all the ingredients are incorporated well. The batter should look a lot like a tub of frosting, dull in color and not shiny. If the batter is shiny, add 1 Tbsp of flour and mix well. You can add 1 additional Tbsp of flour if needed, but do not add more than this.
- Stir in almonds and dark chocolate chips.
- Allow batter to sit undisturbed for 5 minutes. Meanwhile, prepare your baking sheet with parchment paper or a baking mat.
- Using a spatula, scrape dough onto the lined baking sheet. Lightly wet your hands and mold into a rectangle approximately 9" long, 1" high and 4" wide. Re-wet your hands as needed. Your rectangle can be longer, but do not make it any wider than 4".
- Bake in the oven for 25-30 minutes, or until the edges are medium golden brown and the cookie is cooked all the way through in the middle. (When the cookie is ready, the top will form tiny cracks and it will lightly spring back when you touch it. This will happen first on the edges, but you want this to happen in the center of the cookie too. Mine took exactly 30 minutes to reach this point.)
- Remove from the oven and set on a cooling rack (or someplace else that's cool and has airflow underneath ) and allow to cool undisturbed for at least one full hour.
- Reduce the oven temperature to 275F.
- Carefully remove the baked cookie from the lined baking mat and place on a cutting board.
- Using a long, sharp serrated knife, cut the cookie into 10 pieces, each approximately 1" wide.
- Place the cookies cut-side down on the same cookie sheet you just used.
- Bake in the oven for 20 minutes. Flip each cookie over and bake for an additional 20 minutes.
- At this point, the biscotti can be removed from the oven and place on a cooling rack to cool. OR, if you want super-duper crunchy cookies, use a wooden spoon to crack the oven door and allow the cookies to cool overnight in the oven.
- Place a medium glass bowl over a medium pot filled with water, and bring the water to a boil.
- Melt the chocolate in the bowl, reducing the heat to medium and stirring often. When the chocolate has melted, either lift up one end of the bowl to create a pool of chocolate for dipping, or scoop the melted chocolate into a quart freezer-safe bag for drizzling.
- Garnish with additional sliced almonds (optional).
- Allow biscotti to cool and chocolate to harden on parchment paper at either room temperature or you can place them in the fridge to cool quicker.
- Store in a single layer in a container with a lid.
Triple Chocolate Einkorn Biscotti with Almonds: A Busy Mom's Delight
As a working mom, time is my most precious commodity. Finding recipes that are both delicious and efficient is a constant quest. This Triple Chocolate Einkorn Biscotti recipe is a recent discovery, and it's become a staple in our household. The biscotti's satisfying crunch and rich chocolate flavor are a perfect treat for a busy afternoon, a satisfying pick-me-up during a long workday, or a sweet ending to a hectic week. The best part? It's surprisingly simple to make, even with my packed schedule.
What initially drew me to this recipe was the use of einkorn flour. I'm always looking for ways to incorporate healthier ingredients into my family's diet, and einkorn, with its ancient grain goodness, fit the bill perfectly. I love the subtle nutty flavor it adds to the biscotti, providing a nice contrast to the intense chocolate. The addition of almonds provides a delightful textural element, adding a satisfying crunch to each bite. The triple chocolate aspect – dark chocolate chips, cocoa powder, and a final chocolate dip – ensures an irresistible indulgence. And let's be honest, sometimes a little indulgence is exactly what a busy mom needs!
The recipe itself is straightforward, even for those with limited baking experience. The instructions are clear and easy to follow, and the entire process, from start to finish, can be accomplished within an hour or so, making it a perfect weekend baking project. I've even adapted it to fit my weekday evenings, prepping some of the ingredients beforehand to streamline the process. The beautiful thing about biscotti is that they keep well, making them ideal for meal prepping. I often bake a batch on Sunday, and they provide a delicious and convenient treat throughout the week.
Beyond its simplicity and deliciousness, this recipe allows for creativity and customization. Feel free to experiment with different types of nuts, dried fruits, or even spices to create your own unique variation. I've tried adding a sprinkle of sea salt to the final chocolate dip – a surprisingly delightful combination. The possibilities are endless! I've even started using it as a base recipe, experimenting with different flavor profiles for holidays and special occasions. A hint of orange zest adds a festive touch for Christmas, while a pinch of cinnamon creates a cozy fall treat.
This Triple Chocolate Einkorn Biscotti recipe isn't just a recipe; it's a testament to the fact that even amidst the chaos of everyday life, there's always room for a little bit of sweetness and self-care. The process of baking, the aroma of warm chocolate filling the kitchen, the satisfaction of creating something delicious for my family – these are little moments that bring joy and balance into my busy life. And the knowledge that I'm providing my family with a healthier, homemade treat makes it even more rewarding.
So, if you're a busy mom, a working professional, or simply someone who appreciates a delicious and easy-to-make treat, I highly recommend giving this recipe a try. It's a recipe that will undoubtedly become a favorite in your kitchen, just as it has in mine.
Ingredients:
This recipe is a balanced mix of ingredients that make a delicious biscotti.
- 4 tbsp unsalted butter
- 1 egg
- 1/4 cup sliced almonds
- 1/4 cup honey
- 1/4 tsp baking soda
- 1/4 tsp almond extract
- 1/4 tsp vanilla extract
- 1/4 cup maple syrup
- 1/4 tsp baking powder
- 4 tbsp cocoa powder
- 1 tbsp orange zest (approx half of one medium orange)
- 1/4 tsp large granule salt (1/8 tsp table salt)
- 1 1/2 cups einkorn flour*
- 1/4 cup dark chocolate chips
