Most women wince at birthdays, but I must confess I kind of like them. I like the presents, the food, the fb posts, and texts. I like catching up with grandparents, aunts, uncles, and cousins when they call. I love the chicken dinner my mom makes, complete with mashed potatoes and pumpkin pie. I love the little surprises Jason worked into our weekend... walking at the bay at sunrise, dinner in Williamsburg, some new reads, and a gray & yellow plaid winter coat. Maybe, I'm just still too young but I think birthdays are the best.
Birthdays are also an excuse to eat whatever you want and this weekend, I felt like I should indulge in a more sophisticated treat. I wanted something chocolatey, I wanted something autumny, and I wanted something entirely appropriate for kicking off my mid-twenties. Hello salted-caramel chocolate biscotti. Why did it take me 24 years to find you?
1/3 cup semisweet chocolate chips
1/4 cup butter
1/2 cup sugar
1 teaspoon vanilla
1 1/4 cups all-purpose GF flour
1/4 cup unsweetened cocoa powder
3/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sliced almonds
1 egg white
1/2 cup packed light brown sugar
1/4 cup 2% milk
1 tablespoon butter
Pinch of salt
3/4 cups powdered sugar
1/4 teaspoon vanilla extract
Prep Time: 1 hour
Yields: 12 pieces biscotti
First, preheat the oven to 350°F and melt butter and chocolate chips together in a saucepan over a medium heat.
Next, beat sugar and eggs together until fluffy with a mixer. Add chocolate mixture and vanilla. You will concoct a lovely chocolate goo. Yum.
Add flour, cocoa, baking powder, salt, and almonds to create a stiff, soft dough. Make sure your dough is not sticky, just soft and pliable. Add a little bit of flour if it's too gooey.
On a floured service, mold biscotti into a thin, square sheet. Glaze top with egg white and bake for 25 minutes or until top is flaky.
Like this. Pull out of the oven. Reduce heat to 275 and let cool for 10 minutes. Cut your sheet into 1 inch wide slices. Place on baking sheet and bake for 20 minutes. Then, rotate pieces and bake for an additional 20 minutes.
Combine first four ingredients in a small saucepan over a medium heat, stirring constantly. Bring to a boil and reduce heat. Let simmer for until thick and caramelly. It took mine about 5 minutes.
Using a mixer, mix caramel, powdered sugar, and vanilla together. Glaze will be liquidy initially, but as it cools it will thicken.
Line a clean baking sheet with parchment paper. Dip biscotti into glaze. Immediately top with sea salt. Refrigerate biscotti for an hour or until glaze is set.
Pair your biscotti with a big cup of creamy coffee or black tea. Pat yourself on the back for being a little older, a little wiser, and a little more refined.
You should also probably like my new facebook page. See no one likes it yet, not even my mom.
Note: Chocolate Biscotti recipe halved and adapted from Farmgirl Fare.