My contribution to the progressive dinner is, of course, a bread recipe! This recipe makes 3 large, rich, buttery loaves. I love to braid the loaves for a festive appearance and sometimes sprinkle them with poppy or sesame seeds. If you want to be even awesomer, you can make 2 double braided loaves. Continue reading
November 26 – Shannon of Growing Slower will be creating a delicious salad to share with us.
December 10 – Chara of Stiching Hearts Together and I will be sharing two delightful homemade breads.
December 17 – Katie S. of Nourishing Simplicity will be sharing a main dish that has been a family favorite for years.
Come back here each week for updated links to each host’s contribution. We also want you to join us in the holiday fun. How does a real food recipe exchange sound? Each host will have a link-up live on her post where you can share your favorite holiday courses or grab some new recipes to try!
Check out all the link ups here.
Who can resist the crunchy, sweet, buttery goodness of fresh Biscotti? Every year at Christmas I make batch after batch of an amazing chocolate chunk version to put in my goodie baskets. It’s easier than you might think and way better than most of what you get at the store. Of course, if it’s homemade it’s got to be better, right? 🙂 I put a bag of these beauties in a basket with some homemade cappuccino mix and some spoons dipped in melted chocolate, add a festive ribbon and, voila! The perfect gift for the chocoholics in your life.
I looked at several different recipes before coming up with this one. One of the things I love the most about baking is that you can customize anything to suit your own tastes. And even though I’ve tweeked it to make it a little better for you, I do need to put in this disclaimer. THIS RECIPE DOES NOT EVEN REMOTELY RESEMBLE, IN ANY WAY, A HEALTHY FOOD. So, you know, pace yourself. 🙂
Now that you’ve read the warning label, let’s get baking!
Chocolate Chunk Biscotti Recipe
1 cup butter, softened
1 1/2 cups dehydrated sugar cane juice
4 pastured eggs
2 teaspoons homemade vanilla
4 1/4 cups flour of your choice*
2 tsp baking powder
1 tsp cinnamon
1/2 tsp instant coffee
1/2 tsp baking soda
1/2 tsp sea salt
1 pkg semi-sweet chocolate chunks (you can find soy-free semi-sweet chocolate chunks here)
*I have never used a gluten-free flour in this recipe, so I don’t know how well that would work
Cream butter and sugar until light and fluffy.
Beat in eggs, one at a time. Now beat in the vanilla.
Mix the flour, baking powder, cinnamon, instant coffee, baking soda, and salt in a separate bowl. Add to butter mixture a little at a time, beating well between each addition. Add the chocolate chunks and mix with a spoon untill evenly distributed.
Divide the dough into 4 equal pieces.
Butter and flour 2 cookie sheets. On each cookie sheet pat out 2 pieces of the dough into logs about 1/2 inch high, 1 1/2 inches wide, and 14 inches long (ish). Make sure the logs are at least 2 inches apart.
Preheat oven to 325 degrees. Bake for 25 minutes or until lightly browned. Put on a cooling rack and let cool for 5 minutes.
Put the logs on a cutting board and using a serrated knife, slice the logs on a diagonal into 1/2 inch wide pieces.
Put the pieces back on the cookie sheet about 1/2 inch apart and put back in the oven for 10 minutes. I don’t always get the very end pieces to fit back on the cookie sheet. There’s usually someone around to take care of those pesky pieces, though!
Let cool completely and then store in an airtight container. These also freeze beautifully. Just take them out, let them thaw, and serve.
And if you really want to get wild and crazy, you can dip some of them in melted chocolate. Oh my! Sometimes my children just don’t know what to do with me…
What kind of biscotti is your favorite? Let us know by leaving a comment below or click on the balloony thing at the top.