Baking · Budget · Foodie

Baby it’s cold outside!

Ok so it’s not really cold outside … but it was cool and rainy. Pair that with summer vacation and that makes the prefect weather to experiment in the kitchen.

If you have been reading this blog at all you would know that I am not a good cookie maker in the American sense. I can make good Moroccan cookies but the traditional American chocolate chip and I are not great friends. They usually end up being more chocolate lumpy swirl.

I am determined to prefect my cookies even thought I know it’s an up hill battle #growthmindset ?!?

So this week I made biscotti for several reasons really… because I love them … because they are expensive at the store and because I had nothing else to do … I mean it’s raining during summer vacation.

These will be my go to cookie from now on. They were so easy and they turned out great! I made chocolate coconut and cinnamon sugar.

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half way there…

Here is the link to the Cinnamon Sugar one that I made the chocolate recipe is posted below. Enjoy!

Chocolate Cinnamon Biscotti

Ingredients

  • 2 cups all-purpose flour
  • 1/2 unsweetened coca powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup white sugar
  • 6 tablespoons butter
  • 1 teaspoon coconut extract
  • 1 egg
  • 1 cup melted semi-sweet chocolate for dipping and decorating
  • 1/2 unsweetened coconut for dipping and decorating

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
  2. Wisk together the flour, coca powder, baking powder and salt, set aside. In a medium bowl, cream together the 2/3 cup sugar and butter. Beat in 1 egg and vanilla. Stir in the dry ingredients.
  3. On a lightly powdered sugared surface, divide dough into two pieces. Roll each piece into a log about 9 inches long and 1 1/2 inches wide. Place logs on the prepared baking sheet and flatten slightly.
  4. Bake for 25 minutes in the preheated oven, Cool for 10 minutes.
  5. On a cutting board, slice each log crosswise at a diagonal into 1/2 inch slices, using a serrated knife. Place back on the baking sheet. Return to the oven for an additional 15 minutes, until toasted. Let cool and when cooled melt semi-sweet chocolate. Dip cookie in semi-sweet chocolate and then dip in un-sweetened coconut.  Dry on wire racks, and store in an airtight container.
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