These salted dark chocolate, white chocolate and almond biscotti are perfect to dunk in your morning cup of coffee or just to snack on throughout the day :: giorno.

Salted Dark Chocolate, White Chocolate and Almond Biscotti My brother and sister-in-law sent me two cookbooks :: libri di cucina for my birthday. I instantly read through them both while gawking at the food porn splashed on each glossy page, drooling like an adolescent boy with his first Playboy in hand.  The pictures weren’t enough to satisfy me though, I had the urge to bake. I decided to adapt one of the recipes from David Lebovitz’s book Ready for Dessert. 

Salted Dark Chocolate, White Chocolate and Almond BiscottiIf you have never heard of David Lebovitz, he is to the food blogging world what Michael Jordan is to basketball, and is one of my figures of inspiration as he too leads a bi-cultural life; born in America but lives in Paris :: Parigi. He started out as a traditional chef working at the Chez Panisse in Berkeley, California for 13 years before becoming a cookbook author and blogger.  If you like witty humor, his books and blog posts are a good read. What a shame that I missed his book tour in the states with one of his stopovers being in Seattle. I guess I’ll have to go to Paris…oh, shucks.  🙂

Salted Dark Chocolate, White Chocolate and Almond BiscottiI imagine that David Lebovitz’s original recipe is absolutely divine, but I decided to play with the ingredients I had on hand instead of heading to the store.  Am I lazy…frugal…or resourceful? I suppose all of the above.  I therefore used a mix of all-purpose flour and kamut flour :: farina al kamut, lowered the amount of eggs from 3 to 1 (substituting apple sauce in its place) and chopped up both salted dark chocolate and white chocolate that was inside my cookie jar screaming to be used up.

Salted Dark Chocolate, White Chocolate and Almond BiscottiI can’t compare the two recipes, but I can say that these beautiful long thick biscotti :: cookies that came out of the oven were absolutely heavenly.  Full of salted dark chocolate and white chocolate chunks, but not overly sweet and sugary.  And, there is no butter.  Hip hip hooray for a baked good without butter when you want a dessert that’s a bit lighter.

Salted Dark Chocolate, White Chocolate and Almond Biscotti

Salted Dark Chocolate, White Chocolate and Almond Biscotti 
 
Prep time
Cook time
Total time
 
These salted dark chocolate, white chocolate and almond biscotti are perfect to dunk in your morning cup of coffee or just to snack on throughout the day.
Serves: About 34 biscotti
Ingredients
  • 1 cup (130g) all purpose flour
  • 1½ cups (230g) kamut flour
  • 1 teaspoon (4g) baking powder
  • 1 egg
  • ⅔ cup (200g) apple sauce
  • 1 cup (200g) sugar
  • ½ teaspoon (2ml) vanilla extract
  • ¾ cup (90g) almonds, toasted and coarsely chopped
  • 3.5 ounces (100g) salted dark chocolate, chopped
  • 3.5 ounces (100g) white chocolate, chopped
Instructions
  1. Preheat the oven to 350°F (175°). Line a baking sheet with parchment paper.
  2. In a small bowl, stir together the flours and baking powder.
  3. In a large bowl, beat the egg, apple sauce, sugar and vanilla on medium speed for about 5 minutes.  Stir the flour mixtures into the larger bowl then add the almonds and chocolate. Stir until combined.
  4. On a lightly floured work surface, divide the dough in half.  With moist hands, shape the pieces into two 9 by-3-inch (22x7cm) logs. Set them on the already prepared baking sheet, leaving enough space between them as they will flatten out when cooking.
  5. Bake for 20 minutes. At this point the logs should be slightly browned, remove them from the oven and reduce the temperature to 300°F (150°C). Allow the logs to cool on the baking sheet for at least 15 minutes.
  6. Transfer the logs to a cutting board. Using a serrated knife, cut the logs into ½ inch thick diagonal slices. Place the biscotti cut side down in a single layer on the same baking sheet. Use an additional baking sheet if necessary. Bake until the biscotti are pale golden and firm, about 20-25 minutes. Let the biscotti cool completely; they will keep in an airtight container for up to 1 week.
  7. Recipe adapted from: Ready for Dessert by David Lebovitz

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