Thursday, March 25, 2010

Whole-Grain Chocolate Almond Biscotti

I realize I have a biscotti problem -- obsession, really -- but once I gave up coffee I haven't been able to commit to a single flavor. The latest batch were from Joy of Baking, and I followed it pretty closely [except for substituting 1 cup white whole wheat and 3/4 cup oat for the called-for A.P. flour] but I had a little timer problem:

I didn't realize it until I was sitting at the computer and a toasty smell wafted toward me. I looked at the clock, then ran to the kitchen, half-expecting to find biscotti charcoal. They were deeply brown around the edges but just shy of burned, which actually gave them an amazing roasted marshmallow-esque flavor. I'm making a note to add another 15 minutes to the second bake on this recipe. [I think it was actually closer to 20 but they were just a shade away from the trash can, so it's best to undershoot and monitor, know what I mean?]

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