When we started talking about what birthday treats Dylan wanted to bring to school for his class celebration, he didn't miss a beat: Crème brûlée!
No. Sorry, darling. I am not making 25 individual crème brûlée.
Can you just make one big one, Mommy?
Picturing 25 germ-laden spoons digging into a single pan sent shudders up my spine. No!
His second choice: biscotti and hot chocolate. That I was willing to do. Here we go...
Dylan's Birthday Biscotti
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEJPGXwV1g35yX95FzI7PR71CBzLIiEBv5Vl30bLUU-v2_osYDqUKnUC11EMDHv0eFEo2PFCtY0r9TWoV0o9mPegBnCaNTd2iYTv58RJoBx47Q2ZBVZjZbNYVFemoFK3JIXQ392NporS0/s320/Fail.jpg)
2 C white whole wheat flour
2 T ground cashews
1 t baking powder
2/3 C extra virgin olive oil
1 C coconut sugar
3 T unsweetened cocoa powder
1 T instant espresso
2 eggs
dash of ground cinnamon
dash of ground cardamom
dash of ground nutmeg
1/2 C chopped dark chocolate
1/2 C cashew bits
1/2 C sliced almonds
In a large bowl, mix together olive oil, coconut sugar, and eggs. In another bowl, combine flour, ground cashews, baking powder, cocoa powder, instant espresso, and spices; mix into egg mixture to form a stiff dough. Mix in chocolate pieces and nuts.
Divide dough in half, and shape each half into a roll the length of the cookie sheet. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
Reduce oven temperature to 250.When cool enough to touch, cut into 1-inch thick diagonal slices. Place sliced cantucci on cookie sheet, and bake an additional 15 minutes on each side, or until toasted and crispy.
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