I know, I know……not another biscotti post. I think I am coming to an end of my obsession with them but not before I share how I have used the leaner biscotti recipe. I tried using toasted pecans for the hazelnuts–they were too mild for the aniseed–you couldn’t taste them at all. Then I tried using toasted almonds and no aniseed–that produced a bland biscotti, which I have to say pleased some in this household.
Next came the above……no anise, a handful of freshly flaked oats (1/2 cup), toasted walnuts and chopped chocolate chips.
They looked a bit rustic but managed to shape into appropriate logs.
I chopped both the toasted walnuts (12 min @ 325 degrees), slightly cooled and the chocolate chips (1/2 cup) in the food processor, separately.
Baking time was the same as the original recipe.
They cut easily
and the last baking turned them a nice toasty brown.
So there you have it–an almost cookie biscotti to dip in your tea!