Wednesday, January 12, 2011

Chocolate & Toasted Almond Biscotti

People often ask me this question...

"What do you do with all the stuff you bake?"

My answer is, "I eat it."

That response is typically followed by another question...

"How do you not weigh 300 lbs?".

My answer is, "I run".

See, I have zero will power when it comes to sweets. Literally, Z-E-R-O.

It's a little sad but I've been known to eat strawberry ice cream for dinner. I wouldn't recommend it...

The good thing is that I actually enjoy running. Sometimes I ride the elliptical machine to change it up a bit. I space out a lot on the elliptical.

I like to think that cardio exercise will balance out cookies and cupcakes for breakfast, and therefore negate the risk of diabetes.

I think it's a valid assumption.

It's also part of my job as a food blogger. I need to confirm that the recipes are good enough to present to you lovely readers. So I have no shame in my gluttony.

Then again, it's currently 9:17 in the morning and there are two spent cupcake wrappers on my desk. Enough said. I need help.

If you want a more socially acceptable cookie to eat for breakfast, try my Chocolate & Toasted Almond Biscotti to dunk in your coffee, tea, milk or hot chocolate.

People are less likely to judge biscotti in the morning....but a chocolate chip cookie? It has no chance.

Biscotti are baked twice for an extra crunchy texture. They typically have a lower fat content then most cookies for this reason. Many recipes for biscotti contain no extra fat at all, other than that provided by the egg yolks.

They're a lovely light dessert to serve with tea or coffee after a dinner party or a quick snack during the day. Since they are meant to be dry, they last for weeks stored in an airtight container.
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