Chocolate chip biscotti
By Tali Simon | October 6, 2011
Right now, I’m thinking about snacking. Erev Yom Kippur snacking, that is. But since I’ve been cooking and baking for Succos all week and making relatively simple dinners to scrape by with, there isn’t much to nosh on around here. And tomorrow is all about the noshing.
I’m thinking of making a batch of emergency carrot spice muffins in the morning, since I bought two big packages of carrots this week and now am not sure quite why. I’ll probably also do something simple with pasta around lunch time.
But the one thing we will absolutely, positively not be snacking on is the stash of chocolate chip biscotti in the freezer. Those are going to be served for dessert at lunch of Shabbos Chol Hamoed, and we just don’t trust ourselves to stop at one before then.
I think of these guys as no-frills biscotti. No nuts, no craisins, and not even a whole lot of sugar. As you’ll see in the recipe below, I used just 1 cup of sugar with 3.5 cups of flour and 1 cup of oats. This wasn’t a mistake — I was aiming for not-too-sugary biscotti, and I love the result — but if you’re looking to satisfy your sweet tooth, you may want to add in between a 1/4 cup and a 1/2 cup of sugar.
If you don’t need biscotti for your Succos meals, this might just be the perfect Erev Yom Kippur treat.
Note: As you can see in the photos, I tried coating them in cinnamon and sugar after baking, and the results were pretty pathetic. I’m pretending it never happened.
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Chocolate chip biscotti
(Modified from Gatherings)
Ingredients
- 4 eggs
- 1 cup oil
- 1 cup sugar
- 1/4 cup applesauce
- 1 tsp vanilla extract
- 2.5 cups whole wheat flour
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 cup oats
- 1 cup chocolate chips (or 3/4 if you don’t want them to be loaded!)
Directions
1. Preheat oven to 350 F/180 C.
2. In a large bowl, beat eggs, oil, sugar, applesauce, and vanilla with an electric hand mixer.
3. In a separate bowl, combine flours, baking powder, and cinnamon. Gradually add flour mixture to egg mixture, beating until just combined. Stir in oats and chocolate chips.
4. Divide dough in half and shape into two logs, each about 1 inch high and 4 inches wide. Place logs on a baking sheet lined with parchment paper and bake for 30 minutes.
5. Slice each log into about 18 pieces, depending on how thick you like your biscotti. Lay each piece on its side. Reduce oven temperature to 250 F/121 C and return baking sheet to oven for 20 minutes.
6. Remove biscotti, turn over, and then bake for another 20 minutes. Let cool before storing.
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