The first time I had biscotti, I was in college. I had something like $1.92 to my name, and I was studying in a coffee shop at some unsightly hour of the night. I was starving.
I bought a cup of coffee and a teesny little biscotti cookie and I loved it. I dipped the biscotti in the coffee, closed my eyes and pretended that I was some rich person in Italy (is that where biscotti comes from?) as opposed to a dirt poor college student studying the night away at Buchanan’s Coffee Pub.
That was the first and last time I had biscotti. Although I loved it, I kind of forgot about it.
Until last night.
You see, NuNaturals sent me an enormous amount of samples to try. I’m talking lifetime supply, here. So I rifled through them and found some biscotti making supplies…
And here it is folks. Cocoa cookie goodness. Meeker told me they taste like crunchy whoopie pies. And (until now) he had no idea that there wasn’t sugar in these puppies.
Sugar Free Chocolate Almond Biscotti
- 2 1/2 c whole wheat pastry flour
- 1 1/3 c NuNaturals stevia baking blend*
- 1/3 c unsweetened cocoa
- 2 t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 1/2 c butter or margarine, melted
- 20 drops NuNaturals cocoa extract*
- 3 eggs
- 2 t vanilla
- 1 c almonds, coarsely chopped
*If you don’t have NuNaturals products, just add regular white sugar, in place of the stevia, and another 1/3 c unsweetened cocoa in place of the cocoa extract.
Preheat oven to 325degrees. In a bowl, mix flour, stevia (sugar), cocoa, baking powder, baking soda, and salt.
In another bowl with a mixer at medium speed, beat butter, eggs, cocoa extract, and vanilla until mixed. Gradually add the flour mixture and beat until just combined. Knead in almonds with your hands.
Divide dough in half. On an ungreased large cookie sheet, shape each half into a 12×3 inch log. Bake logs 30 minutes. Cool logs on the cookie sheet 15 minutes.
Place logs on a cutting board. With a serrated knife, cut each log crosswise into 1/2 inch thick slices. With a spatula, place slices back on the cookie sheet and bake 20 minutes. Cool and enjoy!