I’ve told you all this before. When I want to score extra brownie points with Fritz, I bake him some sort of tea or coffee dunkable treat.
When I want extra extra brownie points, I add chocolate.
When I want to perpetuate the irony that is my life, I make them with whole-wheat flour. Or at least half whole-wheat flour.
Welcome to my world.
Chocolate Chip (half) Whole-Wheat Biscotti (adapted from The Ivory Hut)
- 3 eggs
- 1 t vanilla extract
- 2 C flour (I used half whole-wheat, half all-purpose)
- 1/2 C sugar
- 2 t baking powder
- 1/4 t salt
- 1 C walnuts
- 1 C chocolate chips
Preheat the oven to 300 degrees. Combine the dry ingredients, then add the wet.
Mix until just combined, then toss in the walnuts and chocolate chips. You can use toasted or raw walnuts for this (or any nuts). Totes up to you.
Divide the dough in half and form into two long logs the length of your baking sheet. I used a nonstick baking mat, but you can lightly grease the pan as well.
Squash it. Try to squash it kind of prettily, but it’s not really a big deal.
Bake on the middle rack for about an hour, until pretty and golden.
Let it cool for a few minutes, then slice each loaf into pieces. Arrange them on their side, and return to the oven to dry out at a lower temperature (around 200-250 should be fine).
You can dry out biscotti as much as you want. If you are anything like me, you want them to be rock hard. Others may enjoy them still slightly moist.
These were nice–not too sweet (I don’t like biscotti to be like candy, or cookies, really) and just enough chocolate and nuttiness.
If you want, you can increase the sugar to a whole cup–that’s the way it was originally posted. I just knew I’d want them less sweet.
My life is a contradiction, you know. Lower sugar, half whole-wheat treats with chocolate chips.
What are ya gonna do about it?
We just finished watching Contagion, and if you’ll excuse me, I have to go wash my hands. Twice.