My morning coffee needs nothing to make it delicious, but if I have a cup in the afternoon, I enjoy having some kind of cookie that will make the perfect plunge into the dark liquid and come out even tastier than it was before!
The perfect solution is Biscotti! It’s normally a very crispy cookie or biscuit-like treat that is a tad hard to eat, UNLESS it’s dipped in a liquid, and coffee is the perfect choice!
I found a recipe in my Cooking Light cookbook that has a little tartness with dried fruit and a little sweetness with the addition of chocolate chips. This recipe has a cup of wheat flour, making it a little healthier! Am I saying, healthy cookie? Well, pretty much! They’re only 81 calories and taste fantastic!
Don’t be intimidated about making these. If you can bake a roll of slice and bake cookies, you can make these! It’s just a simple double-baking process! First, you roll the dough into logs and bake them, then after they cool ten minutes, you slice them into strips, lay them on the baking sheet and bake them one more time. That’s it! Here;’s the recipe from Cooking Light ~
- 2 cups all-purpose flour
- 1 cup whole-wheat flour
- 1/4 teaspoon salt
- 1 cup sugar
- 3 large eggs
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons almond extract
- 2/3 cup dried tart cherries – I used Craisins
- 1/2 cup semisweet chocolate chips
- Cooking spray
How to Make It
Preheat oven to 350°.
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and salt in a bowl; stir well with a whisk.
Beat sugar and eggs with a mixer at high speed until thick and pale (about 4 minutes). Add oil and extracts, beating until well-blended. Add flour mixture, beating at low speed just until blended. Stir in cherries and chocolate chips.
Divide dough in half; turn out onto a baking sheet coated with cooking spray. Shape each portion into a 10-inch-long roll, and flatten to 1-inch thickness. Bake at 350° for 25 minutes or until lightly browned. Remove rolls from the baking sheet; cool 10 minutes on a wire rack. Reduce oven temperature to 325°.
Cut each roll diagonally into 20 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 325° for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
I love having these on hand (they freeze great!) for when a friend stops in for coffee or when my afternoon cup of java needs a little something sweet!