Fresh baked cookies with fresh hot coffee for a going away snack. Not just fresh-baked cookies but twice baked cookies. And not just fresh hot coffee but coffee with no creamer…what? Yep, I found an alternative to the liquid dairy creamer. Here is my Basic Biscotti recipe and I will so be doing variations on it!
One of the admin staff in my office just had her last day at work and I wanted to bring something as a going away. There are six total admin and in the mornings we all sit or stand around and chit-chat for about 30 minutes…nothing work related but it is a great way to start the day. We all have our coffee’s, Starbucks Via for all of us, and me normally with my creamer, but nothing to eat with the coffee. I decided to try my hand at biscotti. Nervous!
Biscotti is basically a twice baked cookie. And not a normal cookie where you portion it out before baking the first time. Nope-you form it into a large log and bake it, then cut into the cookies and bake again. A super easy and low ingredient process for sure. It was intimidating though, because I had never made biscotti before and haven’t ever actually eaten one. The idea just sounded good.
I haven’t actually ever brought anything I have made in for anyone to try before. It is nerve-wracking. Like putting yourself on display. I tried them obviously after they were done and loved them-not to sweet or spicy-but would everyone else? I gave the disclaimer to them that they didn’t have to eat them, that i wouldn’t be insulted if they didn’t like them. But they did! They came back for more, and one even asked for the recipe…success!!!
And just so you know, my creamerless coffee had Almond Breeze Almond Coconut Milk and Torani Sugar Free White Chocolate syrup in it. I need to practice on the amount of syrup because it was way to sweet, but I was very proud of myself for not using creamer. For the biscotti, I will say they were not sweet, I think it was a good idea using a non-calorie sweetener and just a little spice. Dipped in coffee they were amazing.
Basic Biscotti, 21 servings
2 C King Arthur Whole Wheat Flour
2 Tbsp Milled Flax Seed
¾ C Splenda
¾ C Pecan Pieces
¾ C Oats
½ Tsp Baking Soda
½ Tsp Baking Powder
¼ Tsp Salt
½ Tsp Cinnamon
1 Tsp Vanilla Extract
1 Tsp Imitation Maple Extract
2/3 Cup + 1 Tbsp Almond Milk
**Light dusting of cinnamon over dough before baking first time**
1. Turn oven to 350 degrees.
2. Mix all dry ingredients in mixing bowl.
3. Add extracts and milk. Mix until combined.
4. Spray baking sheet with Pam or lay down parchment paper.
5. Lay dough on baking sheet and form into a thick log / rectangle.
6. Bake 20-25 minutes.
7. Take out and let cool slightly (about 10 minutes) and turn oven down to 300 degrees.
8. Cut into thin slices and lay flat (I cut my log in half long ways, then each half into 10 slices so 20 slices total).
9. Bake for 15-20 more minutes.
10. Let cool and enjoy!!!