I can scarcely believe that two weeks has gone by since my last post.  I’m writing this in my hotel room in Portland, OR, with the howling wind and the steady rain outside.  It may seem like the blog has just been sitting idle in that time but it’s hardly been far from my mind.  I’ve been busy with work and business travel and keeping up with home life when I am actually at home that it has kept me from posting new content but my mind is constantly running through various food ideas.  I applaud all of you bloggers, especially the mommy ones, who keep up with fresh and exciting posts.

Being in the Pacific Northwest is really getting me ready for the holidays.  And by being ready I mean, of course, being ready for all the treats of the season.  The weather here is cold (brrrrrr) and it’s driving me to turn into one of the many corner cafes in search of something hot to drink.  Oh, and I have to have something to nibble on as well.  Which brings me to sharing this recipe for a chocolate biscotti inspired by Elana’s Pantry (also featured in her cookbook).  This crunchy cookie, paired with a steaming hot cup of tea, makes a great afternoon reprieve from work, travel, or holiday preparations.

Chocolate Chunk Hazelnut Biscotti

Makes 24 cookies

2 1/2 cups blanched almond flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

2 eggs

1/4 cup maple syrup

1/4 cup Zsweet (or 1/2 teaspoon pure stevia)

1 tablespoon vanilla extract

1 cup dark chocolate, coarsely chopped

1 cup hazelnuts, coarsely chopped

  1. Preheat oven to 325 degrees F.
  2. Combine dry ingredients.
  3. Mix wet ingredients together.
  4. Combine with dry ingredients and mix well.
  5. Fold in the chopped dark chocolate and hazelnuts.
  6. Divide dough into 2 portions and form flattened logs on lined baking sheets.
  7. Bake for 20 to 25 minutes then let cool for about 30 minutes.
  8. Cut the biscotti into 1/2 inch slices and lay each cookie on its side on the baking sheets.
  9. Lower oven temperature to 300 degrees F and bake for 15 minutes.
  10. Flip the cookies over and bake for another 15 minutes or until they are dry and no longer soft in the middle.

These are crunchiest when they have cooled but when they are slightly warm, the chocolate is still gooey and melty and crazy good.

So far, I am really enjoying my stay in Portland.  It’s really easy to navigate on foot or with its convenient light rail system.  There are some fantastic restaurants in the downtown area and it’s been fun exploring the Pearl District.  I hope to see some of the Columbia River Gorge and Multnomah Falls, if the rain lets up.  But I will be very happy to go home at the end of the week and get finally back into the kitchen.

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