Like Coffee? You'll Love Biscotti and DIY Coffee Drinks

By Cal Orey

Italian Almond Biscotti
with 
Dark Chocolate Icing

* * *

3 cups all-purpose flour

3 teaspoons baking powder

½ cup European style butter (you can use ¼ cup fruity olive oil)

1 cup white sugar, granulated

3 large organic eggs

1 teaspoon raw honey

1 teaspoon fresh orange juice

1 teaspoon anise

1 teaspoon vanilla extract

1-1/2 cups chopped almonds

In a mixing bowl, combine dry ingredients and set aside. Cream butter and sugar in an electric mixer bowl at high speed until mixed well, add eggs. Mix in dry ingredients, add extracts and almonds. Put flour on your hands, shape dough into two logs 8 to 12 inch long, 2 ½ inches wide and ½-1 ½ inches thick. On a parchment covered cookie sheet place rolls. Bake at 350 degrees for about 25 minutes. Remove from oven and cool for about 10 minutes for a less crumbly cut. Slice rolls into ½ inch strips. Place cut sides up on fresh parchment papered cookie sheet. Put back into a 400 degree oven and bake till golden brown.  Cool. Makes approximately 30 cookies (the amount varies depending on how big or small you slice the logs).

Icing: Mix ½ cup dark chocolate chips with ¼ cup half-and-half. Melt in microwave. Add ½ to 1 cup confectioners’ sugar. Dip side of cookies into chocolate. Roll in almonds. Place in fridge till icing hardens. Store in container. Freezes well. Serve with DIY coffee drinks found in The Healing Powers of Coffee.

The Healing Powers of Coffee (Kensington)