You were expecting pumpkin pie today, right? Logical, but I really needed a break from baking pumpkin stuff, so, biscotti.
My Mom bought a package of individually wrapped biscotti a little while back, thinking, this is a nice little treat to have with a cup of tea or coffee, or to have on hand if a friend pops by. Unfortunately the biscotti tasted awful. I believe the main culprit was the addition of anise to the biscotti. I know that anise is kind of a foodie rock star spice these days, but I hate it. Loath it with a wild and abandoned passion. I suspect my Mom is of the same mind about anise.
So my Mom, wise woman that she is said to me, I really need some decent biscotti, will you please bake some for me? No anise, and it really needs to have chocolate all down one side, plus can you make them about 100 calories? (Mom is sagely health conscious and eats her sweets in moderation.) The challenge had been given and I… promptly forgot about it for a few weeks.
But needing a break from pumpkin related food I set to work. The first thing I decided was that I didn’t want to sacrifice any flavor to cut the calories, so scaling down the portion size was a must. (If you don’t really care about the calories in your biscotti you can easily make them larger by making one large rectangle before baking rather then two smaller.) Wether you decide to make them small or large real butter, sugar, almonds, dried cherries, and good chocolate make these biscotti worth their calories, so give them a try.
Developing this recipe was actually the first time I ever made biscotti and I admit at first I had no idea how to shape the dough to make that great little biscotti shape, so I decided to take some pictures along the way so you can see what your looking for at each step. (Though I figure everyone has chocolate dipping down so I stopped prior to that.)