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Chocolate Dipped Almond Biscotti made with Truvia® Baking Blend and a steamy cup of Bigelow Earl Gray Tea is my grown up way of enjoying myself while cozied up on my couch with my reading material!
I love it when I am on vacation and have a few days to pamper myself and do what I want. I have always loved to read and always loved to have a snack when I’m doing it! Back in my younger days my friend Tracy and I would read a book and eat candy bars and cheese curls. Yeah, not really the healthiest thing to do! As I’ve gotten older I have moved to more natural ways to sweeten my reading time incorporating less sugar in my snacking. Savoring this biscotti with my tea while getting into my novel being one of them!
The first time I ever had Bigelow Tea was at my friend Phyllis’ home. She had a beverage bar and it included several flavors of Bigelow Tea. My favorite became the Plantation Mint with Earl Gray being a close second! I have continued on with my love of Bigelow Tea by drinking it through out the day at work, a much better alternative than sugar laden soda! Everyone that knows me well at the office, knows I have a drawer full of tea. I’m basically the go to person for just about anything anyone needs in the office, and I’m not just talking job duties!
With Grumpy being diabetic, I like to try to find ways to make recipes that are going to allow me to make it diabetic friendly and using a natural sweetener like Truvia® Baking Blend is a good way to do so. Making smarter choices with my baking by cutting sugars in my baking without losing the taste of the sweet treat is a win/win situation when I can please Grumpy and myself at the same time!
The dark chocolate and almond flavors come through in this cookie with no bitter aftertaste from the sweetener. These biscotti also turned out crunchy, but not break your teeth crunchy.
To get started with my novel adventure, I went to Target and picked up a few boxes of Bigelow Tea and some Truvia® Baking Blend. I even was able to save 10% on my Truvia purchase by using my Cartwheel app! (If you want to try Truvia® before you buy it you can request a free sample.)
Now your ready to get started with your baking! I have to tell you, I absolutely love the convenient pouring spout on the Truvia bag, Not only is it much easier to measure what you want, but you have a much more secure seal to close the bag and not worry about spilling sugar all over.
Get all your ingredients in place.
Mix your wet ingredients
Mix your dry ingredients
Then mix the wet and dry together! My dough was pretty crumbly as you can see, but I was able to pull it all together into logs.
Shape into logs and place on parchment lined cookie sheet.
Give the logs a bath with egg wash then bake.
Once the first baking is done, you will want to take the logs out to cool about 15 minutes. Then slice the logs on a diagonal cut to prep for the second baking.
When second baking is done, cool completely and dip in chocolate (if desired) and enjoy with a good book and cup of Bigelow Earl Gray Tea!
What do you like to do to pamper yourself? Are you incorporating smarter choices in your diet for the new year?
Chocolate Dipped Almond Biscotti
recipe adapted from David Lebovitz
2 cups flour
3/4 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs, room temperature
1/2 cup Truvia® Baking Blend
1 teaspoon almond extract
1 cup sliced almonds, toasted and coarsely chopped
1/2 cup mini semi sweet chocolate chips
chocolate candy coating (optional)
1 large egg (for the egg wash)
Preheat oven to 350 degrees. In a small bowl, sift together flour, cocoa powder, baking soda, and salt.
In a large bowl, beat the 3 eggs, Truvia® Baking Blend, and almond extract. Gradually stir in the dry ingredients. Mix in the almonds and mini chocolate chips until the dough comes together. Your dough may be a little crumbly. If you think its too crumbly to work with and shape into a log, add another egg.
Line baking sheet with parchment paper and divide dough in half. On lightly floured surface, roll dough into two logs. Transfer to baking sheet, evenly spaced apart.
Gently flatten tops of logs. Beat remaining egg and brush tops of logs liberally with egg. Place in oven and bake 25 minutes, until dough is firm to the touch.
Remove logs from oven and cool 15 minutes. On cutting board, using serrated edge knife, diagonally cut cookies into 1/2 inch slices. Lay cookies cut side down on baking sheet and return to oven for 20 minutes, turning cookies over halfway during baking.
Once baked, cool completely and store in airtight container. If desired, dip half of the cookie in melted chocolate and cool until hardens.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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