all things food
Our drunken Rudolf is a fun and festive holiday alcoholic hot chocolate beverage topped with a cute reindeer face.
Our drunken Rudolf is a fun and festive holiday alcoholic hot chocolate beverage topped with a cute reindeer face.
Our chocolate chip cake is a delectable flavor experience with two layers of moist cake studded with sweet chocolate chips and topped with creamy buttercream frosting.
This Easy Fudge Recipe makes such rich, smooth chocolate fudge! Simple to make on the stove or in the microwave with four…
This Easy Fudge Recipe makes such rich, smooth chocolate fudge! Simple to make on the stove or in the microwave with four… Tiger fudge is a classic peanut butter fudge swirled with milk chocolate to create one of the best flavor combinations ever.
Looking for a vegan dessert that is fudgy, chocolatey, and moist? These vegan brownie cupcakes are what you need. They are super easy to make, needing only one bowl and 9 simple ingredients. Plus, they are ready in just 30 minutes! I have always loved the idea of brownies in the form of a cupcake….
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Looking for a vegan dessert that is fudgy, chocolatey, and moist? These vegan brownie cupcakes are what you need. They are super easy to make, needing only one bowl and 9 simple ingredients. Plus, they are ready in just 30 minutes!
I have always loved the idea of brownies in the form of a cupcake. So, I decided to make some that are not only delicious but also vegan. This recipe is the result of that decision, and I am thrilled to share it with you.
If you enjoy this recipe, I recommend you also try my vegan chocolate cake or these incredible vegan brownies.
[feast_advanced_jump_to]I absolutely love how these brownie cupcakes are incredibly moist, rich, and decadently gooey, all thanks to the addition of apple sauce and creamy peanut butter. The texture is a dream, feeling like a cross between cakey and fudge brownies.
The best part is that this recipe uses simple, easy-to-find ingredients, and the method is straightforward. It’s a one-bowl recipe, which means less mess and less cleanup, making it perfect for anyone who is new to baking or just wants a quick and delicious treat.
Plus, the use of oat flour not only makes these brownie cupcakes gluten-free but also adds a lovely, slightly nutty flavor that pairs perfectly with the cocoa and peanut butter.
These vegan brownie cupcakes are not only delicious but also easy to make, with ingredients that are readily available in your pantry. You may even have these ingredients on hand already.
Oat flour is the star of this recipe. It gives the cupcakes a moist, tender crumb while keeping them gluten-free.
Coconut sugar is my sweetener of choice for this recipe. It adds a subtle sweetness that doesn’t overpower the rich chocolate flavor.
Ground flaxseed is a vegan baker’s best friend. In this recipe, they act as a binder, helping to hold the cupcakes together without the need for eggs.
Apple sauce is another key ingredient that helps to keep these cupcakes moist. It also adds a touch of natural sweetness.
Apple cider vinegar may seem like an unusual ingredient in a sweet recipe, but it reacts with the baking soda to help the cupcakes rise. Don’t worry; you won’t be able to
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
To make these delicious vegan brownie cupcakes, the most important piece of equipment you will need is a good quality muffin tin. I cannot stress enough how crucial it is to use a reliable pan that distributes the heat evenly and helps the cupcakes bake to perfection. I also always use cupcake liners.
STEP 1
Prepare the dry ingredients. In a mixing bowl, combine the oat flour, cocoa powder, coconut sugar, baking soda, salt, and ground flax. Mix these ingredients well.
STEP 2
Prepare the wet ingredients. Add the milk, apple cider vinegar, apple sauce, and peanut butter to the same mixing bowl. Mix all the ingredients well.
STEP 1
Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).
STEP 2
Line a muffin tin with cupcake liners.
STEP 3
Fill each cupcake liner with the batter using an ice cream scoop. Ensure that the batter is evenly distributed among all the liners, filling them up to the top.
STEP 4
If you are using a 12-cup muffin pan, bake the cupcakes for 20-25 minutes. If you are using an 8×8 square pan, double the recipe and bake for the same amount of time.
STEP 5
To check if the cupcakes are ready, insert a toothpick into the center of a cupcake. It should come out fudgey but not wet.
STEP 6
Once the cupcakes are done, remove them from the oven and let them cool on a wire rack.
STEP 7
Once the cupcakes have cooled, you can decorate them or add any toppings of your choice.
For the best results, ensure your oat flour is finely ground. If it has a coarse texture, it will affect the overall consistency of your brownie cupcakes. You can easily make oat flour at home by blending oats in a food processor or blender until they reach a fine, powder-like consistency.
Add a twist with a crunchy texture by incorporating nuts or seeds. Cashews, almonds, walnuts, pecans, sunflower seeds, pumpkin seeds, or hemp seeds are all great options. They not only add a satisfying crunch but also provide additional nutrients and a unique flavor.
If you are a fan of fruity flavors, consider adding raisins, dried cranberries, or even some candied orange peel. These ingredients will bring a pop of color and a sweet, tangy flavor that contrasts beautifully with the rich, chocolatey brownie cupcakes.
Try a different type of chocolate. If you are a fan of white chocolate, consider adding white chocolate chips or chunks. The combination of white chocolate and cranberries will add a festive touch, making these brownie cupcakes perfect for the holidays.
These vegan brownie cupcakes are incredibly versatile, and there are many ways to enjoy them. You can serve them as a delicious dessert after a hearty meal or as a sweet treat with your afternoon coffee.
I love adding a dollop of coconut whipped cream on top of each cupcake. This adds a touch of creaminess and a hint of coconut flavor that pairs perfectly with the rich chocolatey goodness of the brownie. I also like to drizzle some vegan chocolate sauce on top for an extra decadence.
If you are a fan of the classic combination of chocolate and peanut butter, you can serve these cupcakes with a generous spread of peanut butter frosting.
For a more refreshing option, consider topping them with a tangy vegan cream cheese frosting. The slight tanginess of the frosting cuts through the richness of the brownie, making for a perfectly balanced bite.
Storing and reheating these vegan brownie cupcakes is a simple process that can help maintain their delicious flavor and fudge-like texture.
To store the leftovers, allow them to cool completely. Once cooled, place them in an airtight container and store them in the refrigerator. They should stay fresh for 3-4 days.
Freezing is an option for unfrosted brownie cupcakes. Place them in a single layer on a baking sheet and put them in the freezer. Once they are frozen solid, transfer them to a freezer-safe container or resealable plastic bag. They can be frozen for up to three months.
To thaw, move them to the refrigerator and allow them to defrost overnight.
Yes, of course! If you have a 12-cup muffin pan or plan to bake the brownie cupcakes in an 8×8 square pan, you can easily double the recipe. Just remember to adjust the baking time accordingly.
Using an ice cream scoop ensures that the batter is evenly distributed among the cupcake liners, resulting in brownie cupcakes that are all the same size and cook evenly.
Yes, it is important to cool the brownie cupcakes on a wire rack. This allows air to circulate around the cupcakes, preventing the bottoms from becoming soggy.
You can get creative with toppings for these brownie cupcakes! Some delicious options include vegan frosting, a sprinkle of cocoa powder, or a drizzle of melted dairy-free chocolate.
You can browse through our vegan dessert recipes or check out
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It’s that time of the year again. When bakers, cooks, and even bartenders, are baking, roasting, and shaking things up for the holidays. Here’s a round-up of recipes from my blog, my personal favorites, that are great for Thanksgiving and winter holiday fêtes. There are cakes, cocktails, spreads, dips, candied nuts, cheesecake, ice cream…and more! Pecan Pie with Bourbon and Ginger What’s more traditional than pecan…
It’s that time of the year again. When bakers, cooks, and even bartenders, are baking, roasting, and shaking things up for the holidays. Here’s a round-up of recipes from my blog, my personal favorites, that are great for Thanksgiving and winter holiday fêtes. There are cakes, cocktails, spreads, dips, candied nuts, cheesecake, ice cream…and more!
Pecan Pie with Bourbon and Ginger
What’s more traditional than pecan pie for the holidays? (That wasn’t really a question, because most of us already know the answer.) I love this zippy variation, with a triple dose of ginger and a belt of bourbon to boot. It’s especially good with a scoop of white chocolate-fresh ginger ice cream.
Swoops of billowy marshmallows over a custard-like pumpkin filling. For those vexed by weeping meringues, this stable, silky topping is the answer to your pastry prayers!
S’mores Pie with Salted Butter Chocolate Sauce
Speaking of marshmallows, if you’re looking for the ultimate do-ahead dessert, it’s hard to beat this marshmallow-topped beauty. Even if you’re not planning to make the pie, the Salted Butter Chocolate Sauce makes anything you put it on a thing of beauty.
Manhattans are my go-to cocktail. The foundation is just two ingredients, so they’re hard to screw up, which is easy to do with so many other holiday distractions. Even better, they do the job, coming together in a great, no-nonsense, high-performance cocktail. To dial ’em up for the holidays, add a few dashes of cardamom bitters or pumpkin bitters to the mix.
Cranberry Sauce with Candied Orange
Bits of homemade candied oranges provide a sweet/tart counterpoint to tangy cranberries. I stock up on cranberries for the holidays when I see them in Paris, but those stateside will want to get extra to make this sauce again and again. It’s good with ham, turkey, lamb, and a nice counterpoint to roasted root vegetables. You can also use it when building yourself a hefty turkey sandwich out of leftovers the next day.
Cranberry Sauce with Figs and Red Wine
Use some of that leftover wine to ramp up this holiday sauce, marrying two fall favorites; cranberries and figs. No leftover wine? Pas de problème: open a bottle. (I’m sure you’ll find something else to do with the rest…)
A buttery base holds up a toffee-like topping of cranberries. This cake is oh-so-good on its own, but a dollop of whipped cream (perhaps flavored with cinnamon or with lemon curd folded into it?) takes it to the next level. It’s also good with a scoop of cinnamon or vanilla ice cream, melting on top or alongside.
Pumpkin Cheesecake with Pecan Praline Sauce
I’ve been making it for well over a decade and can’t resist the praline sauce that accompanies it. It’s spiked with – yup – a belt of bourbon, and loaded with toasted pecans. Cheers!
One of my favorite people, Ina Garten, provided the inspiration for this flan, a layer of creamy pumpkin custard bathed in a slick layer of dark caramel.
Start the holidays off right with this tangy shrub, a vinegar-berry elixir that’s great mixed with sparkling water for a non-boozy libation, or as a base for a bourbon-fueled cocktail. I’ve given options for both, which should please everybody at your holiday fête.
If the idea of pumpkin jam sounds funny to you, it helps to remember that pumpkins are actually fruits. And if that doesn’t do it, take a taste of this jam with just a hint of vanilla. It won over my Frenchman, who is my toughest critic. (And boy, do I have stories!)
If you’re the kind of person who sets out a plate of cheese (and those are the only kinds of people that I want to dine with), guests will love a swipe of this over a cracker smeared with chèvre (goat cheese) or cream cheese, or paired with slabs of nutty Jarlsberg, Comté or Gruyère as part of a cheese board. Don’t forget the nuts and dried fruit, too.
This cake got its name because it launches chocolate-lovers into orbit. But it’s also an amazing do-ahead dessert, and keeps for quite a while in the refrigerator, which gives harried hosts and hostesses some time to enjoy an extra Manhattan, or two… ; )
It’s that time of year when you may want to keep your ice cream maker handy at all times, so you can churn and scoop up your favorite flavors. (If you’re a fan of The Perfect Scoop, this year marks the ten-year anniversary of the book, and there’s an updated edition with all-new photos and a bunch of new ice cream recipes.)
To reimagine the classic profiteroles for the holidays, swap out the vanilla ice cream with pumpkin ice cream, and replacing the chocolate sauce with the pecan praline sauce I noted above (that goes with the pumpkin cheesecake), or another favorite creamy caramel. Top them off with the French almonds from The Perfect Scoop; Heat 2 tablespoons of water with 2 tablespoons of sugar in a skillet, stirring until dissolved. Remove from heat and mix in 2 cups (160g) sliced almonds. Spread the coated nuts on a nonstick baking sheet, or one covered with a silicone mat, sprinkle with flaky sea salt, and bake in a 350ºF/175ºC oven, stirring once or twice while baking, until golden brown and crisp, about 20 minutes.
What to do with all those persimmons? This loaf cake is moist and packed with flavor, with a hint of spices. It’s a favorite from James Beard, considered the dean of American cooking, and I think it’s time to upgrade his status to include baking.
This light cake comes from my friend Alice Medrich, and is low fat, but if you’d like, you can take it in another direction and top it with cream cheese frosting. Either way, this is a great cake.
I’m always amazed when I turn out this tart. The glistening, ruby-colored pears are so pretty I almost hate to cut it. But moments later, I’m glad that I did. Along with a spoonful of nutty crème fraîche, this riff of the classic tarte Tatin will get no arguments from traditionalists. And if it does, find less judgmental dining companions.
For the love of Dorie Greenspan comes this French apple cake, which relies on a mèlange of apples for its fruit-forward flavor.
Our friends in Germany are mighty fine bakers as well and this cake from Luisa Weiss provides a generous wallop of apple flavor to any dessert buffet in each moist wedge. Almond paste is the secret to this cake and it’s worth stocking up on a tube or tin of it now – or several – so you’ll have them handy later.
Circling back to pecan pie, this is another favorite recipe on mine, loaded with big chunks of bittersweet chocolate, who hold their own in a crowd of pecans.
I reached deep into my past to find this pie, which was a favorite of the late Marion Cunningham. If you don’t have time to peel a bushel of apples, simply mix up a sack of cranberries and raisins, and voilà…you’ve got a fruit pie that will be just as memorable as Marion.
Traditional mincemeat has a dubious reputation, but this one will change your mind. I promise. Bits of candied orange, dried fruits, and festive spices meld together into a tasty mixture that can be added to apple pie or pear crisp, making it go from ho-hum…to oh boy!
Israeli Couscous with Butternut Squash and Preserved Lemons
Hitting the savory side, this side dish is one of the most popular in my repertoire. The squash is a no-brainer for the winter, but swap out dried cranberries for the raisins and you’ve got a holiday-friendly side dish that’s a break from the usual mash-up of carbs. Another bonus: This can be made in advance and rewarmed before serving.
Proving it’s not too late to get on the ball, I tackled this cheese ball made with several kinds of cheeses, along with chives, dates, and a dash of hot sauce, rolled in buttered and salted pecans. If you’re too high up on your horse to consider a cheese ball, Fromage forte is the way the French use up all those scraps of cheese, whipped up with plenty of garlic. It’s great to spread on slices of baguette, or even crisp apples.
The French do have their version of cheese “balls.” These puffs are lighter-than-air and baked to a crisp. No one can resist nibbling on these, especially if you serve them warm.
I cast a skeptical eye over recipe titles that promise something to be “the best,” but in this case, I’m going there. This is The Best Cocktail Snack Ever. A crunchy mix of salty pretzels and lots of nuts, baked in a maple syrup, brown sugar, and butter mixture until crisp. You’ll want to print this recipe out and put it at the top of your appetizer recipe roster.
In a hurry? Don’t worry, who isn’t? I don’t mind opening a can of artichoke hearts and putting my food processor into service, for this Provençal-inspired spread. Do-ahead types will appreciate that it holds well in the refrigerator (ditto with the next tapenade recipe), and guests will appreciate how good it tastes spread on croutons or crackers, along with a glass of sparkling wine or Chablis.
This olive-based tapenade isn’t the pits. In fact, it’s even better than the usual tapenade because there’s less pitting involved, getting an extra boost from dried figs, whose natural sweetness compliments the salty olives and capers. I was inspired by this one from Carrie Brown of the famous Jimtown Store in Northern California.
Looking for the perfect hostess gift? Instead of tying a bow around a bottle, make a batch of these candied peanuts and give them instead. I keep a stack of cellophane bags and raffia ready, to tie ’em up and give them out. Someone once told me that anyone can buy a gift; it’s the homemade ones that really show that you care. If that’s the case, feel free to make a batch for yourself as well. Sharing may be caring, but being selfish has its rewards, too.
Candy Christmas Trees
Grab your glue gun and let’s get crafting the cutest Candy Christmas Trees! Make mini treats from green and gold foil wrapped Reese’s peanut butter cups, Rolos, and Hershey’s Kisses and finish them off with a tin…
Grab your glue gun and let’s get crafting the cutest Candy Christmas Trees! Make mini treats from green and gold foil wrapped Reese’s peanut butter cups, Rolos, and Hershey’s Kisses and finish them off with a tiny red bow. DIY Candy Christmas Trees Our easy Candy Christmas Trees recipe does double duty as both edible…
READ: Candy Christmas Trees
Guys, don’t judge me, but I went for years thinking that Biscotti was for old ladies only. Maybe even just the Italian ones. I mean who is eating this cardboard? People whose tastebuds have all died off, obviously. But ohhhh was I wrong. Fresh, home baked biscotti is a delight to the soul. A crispity,…
Guys, don’t judge me, but I went for years thinking that Biscotti was for old ladies only. Maybe even just the Italian ones. I mean who is eating this cardboard? People whose tastebuds have all died off, obviously. But ohhhh was I wrong. Fresh, home baked biscotti is a delight to the soul. A crispity, crunchy, snappy cookie recipe with almond flavor and chocolate chips. PERFECT for dunking in hot chocolate, milk, or coffee. My life may never be the same!
On Saturday I threw an “Art party” for Valentine, who turned 8 over the weekend. Because having 14 little girls running around the house with acrylic paint sounds like my idea of FUN. 🤩 😳
I bought drop cloths in bulk in preparation. The box arrived in the mail and Eric opened it. He was like, really, THIRTY drop cloths?? I was like, I’m sorry, is there a version of this party where you want to run out of plastic to cover up our Actual Furniture, that will be Actually Ruined if all hell breaks loose?? I was about ready to drop-cloth Edison’s entire body, just to keep him from diving right in to the paint, swimming pool style.
We made it through the party just fine, not a drop of paint on the couch or rug. Amazing, right?! Then, just as we were riding off into the sunset, someone was cleaning up and accidentally dropped a glass bowl full of Doritos. It made the most explosive sound and shattered E-V-E-R-Y-W-H-E-R-E, like I’m talking 100 million tiny pieces of glass ALL over my kitchen. The kitchen that was, of course, still strewn with drying paint projects and party appetizers…and now sprinkled with sparkly diamond death shards.
It was one of those moments that was so shocking all I could do was laugh and laugh, standing immobile, with razor bits of glass in my hair.
Mother: 0. Children: 1. I know this wasn’t even their doing, but somehow it still feels like a win for them. I swear I could hear them laughing about the dominance of entropy in the other room.
Well, things are back to normal in my kitchen, no more glass, and we have important things to discuss. Important things like BISCOTTI.
I had never made biscotti in my life (BECAUSE WHY WOULD YOU), before my best friend Sarah told me that she makes a huge batch every year and keeps it on hand in the freezer for her husband to snack on throughout the Christmas season.
Excuse me? Biscotti?? Biscotti is what says “Christmas” to you? When you could be having Gingersnaps or Linzer Cookies or Chocolate Crinkles? What a waste!
BUT. Sarah’s no fool my friends. She’s the mastermind behind these Chicken Fajitas and this Green Goddess Salad. She knows what’s up. If she thinks biscotti is worth a quadruple batch of every year, I needed to try it out.
In Italy, biscotti means cookie (any cookie at all). In America, biscotti means “those rock-hard crunchy cookie-sticks in a glass jar on the counter at the coffee shop.” Waaait, come back! Y’all know that’s not what I’m about. I’ve developed a much more tender, buttery version of Biscotti, that delivers in the snappy crisp category, but still has flavor…and lots of chocolate chips.
They’re still delightfully crisp and just the right shape for dipping into your coffee, hot chocolate, or milk! If I haven’t convinced you yet, just remember that saying you hate biscotti when you’ve only tried the coffeeshop version is like saying you hate spaghetti when you’ve only tried Spaghettios. The Italians know what they’re doing when it comes to food guys, we know this!!
Sarah gave me her recipe, which she found years ago from America’s test kitchen. I tried it and knew I could do better. It wasn’t bad, just not super flavorful. Here’s what I changed:
If you don’t find a quality recipe, your biscotti is going to taste like those tough ones they sell at Costco (which also have anise in them, gag.) Here’s what makes this recipe exceptional:
I interviewed my daughter Charlotte to see what she thought about this new “biscotti” that she hadn’t tried before. (Have your tweens tried biscotti?? Sometimes I feel like my kids live under a rock, and then I remember it’s my responsibility to be exposing them to the world. 🤪)
What did you think Biscotti was going to be like at first?
“I had never heard of it. But when I saw it, I was like wow, what is this new thing. I thought it looked like bread that had raisins, but it was actually chocolate chips, which is way better of course.” [amen, Charlotte]
When you took your first bite:
“I took a bite and it was good. Then I dipped it in hot chocolate, and it was AMAZING. It’s very crispy. It’s especially good when it first comes out of the oven, because it’s super snappy crispy but the chocolate is still warm and melty.”
So, there you go. Biscotti and chocolate: a winning combination indeed.
For being a “fancy” cookie you usually only see at coffee shops, biscotti come together pretty quickly (no chilling), and most of the ingredients are pantry items you probably already have at home. Glance through the list to see what you need, but be sure to double check the recipe card for full ingredient measurements and instructions!
Let’s get started! Beat up that butter until it’s smooth and creamy. Start out with butter that is slightly softened, but not too much. We are not chilling this dough, so you don’t want the butter overly soft, or your dough will be too soft.
Add in the white and brown sugar. (Brown sugar is less traditional but adds more moisture, making these Biscotti more tender than usual. You already knew you were team brown sugar…now you know why)
Add in 2 eggs plus an extra egg yolk. This extra yolk makes all the difference! It adds more moisture and makes our biscotti richer. Don’t forget the almond AND vanilla extract!
Next add in the flour, baking powder, and kosher salt.
Beat together until almost mixed, then add in those chocolate chips. You can use whatever mix-ins you want, but we are biscotti newbies over here. Be gentle with us, mmkay? Chocolate chips are incredibly accessible!!
Use your spatula to kind of split the dough in half in the bowl. I sprinkled it with flour when I was shooting this, but I honestly don’t feel you need it, because I just use the spatula to get it out of the bowl, instead of my hands. The dough is VERY sticky. If you add enough flour to make it easy to handle with your hands, it’s going to dry out the dough more than we want.
Use the spatula to scrape the dough into two mounds on each side of a half baking sheet, like above. Then get your fingers wet, or rub some butter on your hands. (again, don’t use the flour. It’s not THAT big of a deal, either way will work, just telling you my preference.)
Use your hands to shape the dough into 2 inch by 12 inch logs. You want them nice and flat on top, not rounded.
Then, bake the first time. There are THREE bakes for biscotti. Embrace it, embrace it! You want this first bake to be about 26-29 minutes, depending on your oven. You can see how browned they are on the edges. There should be cracks running all up and down the top of the loaf.
Then, let them chill out on the pan for about 10 minutes.
After 10 minutes, use a sharp serrated knife to cut them into 1/2 inch slices, cut on a bias if you like. Sometimes biscotti is cut a lot thicker than 1/2 inch, but I honestly think this ruins it. I don’t want to gnaw on the end of a huge cookie stick that I can’t get my teeth through. I want a biscotti that is thin enough for my teeth to easily snap and shatter it into submission. So: thin slices. As thin as you can go without the cookie crumbling into pieces.
Oh, and move it to a cutting board if you are not incredibly lazy like I am. 🙈
Lay out the biscotti on a pan (no liner this time) and bake for about 9 minutes. Then flip and bake again. Voila! That’s it! Allow to cool completely if you’re interested in a satisfying snap and a dip in milk. But, also, hot off the cooling rack is melty yet simultaneously crispy—it’s amazing.
And finally, dip in chocolate, if you know what’s good for you!!
You can store leftover biscotti in an airtight container on the counter for a surprisingly long time! Technically they won’t spoil for at least a week or two, maybe longer. This is because they don’t have as much moisture as other cookies – they’re basically dehydrated in that second bake. That being said, they are still best fresh, and if you plan to eat the remaining cookies in more than 3-4 days from bake day, I recommend freezing them (instructions below).
Since biscotti don’t spoil quickly, they’re perfect for packing into a priority mail box and shipping to your friends and family for the holidays. If you do want to send them, I recommend nestling them carefully into a ziplock bag, closing it most of the way, and sucking out the air with a straw. Then wrap them in 2-3 layers of bubble wrap, put them into your shipping box (add more items or packing paper above or below as needed so they’re not rattling around!), and tape it tightly closed.
Yes, it’s a great make ahead recipe for that very reason! In fact, my BFF Sarah immediately freezes her biscotti right away every year for her biscotti-obsessed husband to snack on throughout the holidays (you know, sharpied with “DAD’S BISCOTTI DO NOT EAT” so her kids don’t go to town on it). Biscotti will last 2-4 months in the freezer and is an amazing cookie to pull out when someone unexpectedly drops by and you want to offer them something sweet. You can just put it in a ziplock freezer bag, or you can store it in an airtight container if you’re worried about other freezer items smashing it. To eat, leave the bag or container on the counter for a couple hours to come to room temperature. They defrost quickly and maintain great texture and flavor.
Biscotti is a bit like a twice-baked potato. You bake it in logs, pull it out, slice it into the classic biscotti shape, and then bake it again for that classic crunch. (Real quote from my SIL Britta: “I’ve never really been into twice baked potatoes. I mean why would I want to have to do something twice. Maybe if it was twice-microwaved potatoes I could get behind that.” I die every time I remember this 😂)
The secret to really great biscotti is just making it yourself so it’s not super hard and dry like it usually is at the coffeeshop. And adding the ratios I’ve included in this recipe: extra egg yolk, plenty of extract. You’ll also get much better flavor without all the preservatives they add at the store.
Generally I would say yes, but really it depends on what you mean by healthy! Biscotti does have less sugar and butter than, say, a chocolate chip cookie, but they’re still definitely a treat. They’re made with white flour, so I wouldn’t eat the whole batch in one go, but they’re perfectly fine to enjoy with your hot chocolate (I mean, you’re drinking hot chocolate anyway!)
Biscotti have always been grain-based, but you can go as far back as the Roman Empire to find out about “traditional biscotti.” They were originally long-lasting snacks for ancient soldiers to take on the road, rather than a crunchy sweet cookie enjoyed with a hot drink. Traditional biscotti are often made with almonds, but today’s recipe just includes different ratios of many of the same ingredients you’d use to make chocolate chip cookies: flour, sugar, butter, salt, baking powder, eggs, and vanilla extract.
In Italy, “biscotti” just means cookie. What we’re making today is inspired by the Italian cantucci cookie, a VERY crunchy, dry, not-so-sweet almond cookie shaped just like biscotti. American biscotti tends to be softer and come in a wide variety of flavors, like the chocolate chip version we’re making today. Perhaps the biggest difference is that Italian biscotti absolutely have to be dipped to be soft enough to enjoy, and tender American biscotti can be eaten without dipping.
Can you? Sure. Should you? Only if you like the crunch on its own with no sweet relief from a cold glass of milk (or a hot cup of coffee, tea, or cocoa). Like Oreos, biscotti are better when you dip them. And like Oreos, there are no secret police to judge your private cookie dipping preferences.
So many flavors!!
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Our cookie monster cookies are vibrant blue treats stuffed with plenty of chocolate and cookie crumbles.
