—For my Uncle Dan
Every year around the holidays, I make almond chocolate chip biscotti cookies: LOTS of them. Everyone seems to want a batch: I even start getting texts from the neighbors in early November asking if it’s almost biscotti time. My Uncle Dan is no exception to this and I always try to have a batch ready when Dan and his family visit. Biscotti are also my daughter Katie’s (and mine) favorite cookie. However, I don’t always have time to make the classic twice baked cookies. I was looking for a way to incorporate our favorite biscotti flavors into a version that could be prepared quickly for a weeknight dessert. These One Bowl Chocolate Chip Biscotti Cookies definitely hit the mark. You can mix this dough in just a few minutes and store in the refrigerator until ready to bake in the oven.
About the Recipe
My almond biscotti cookies feature a subtle anise flavor that is not overpowering and kid approved! I love the fragrant aroma of anise and every Easter I claim all of the black jelly beans. I even carry hard anise candies in my running pack for some quick sugar! Anise, otherwise known by its scientific name of Pimpinella anisum is a native herb of the Mediterranean and belongs to the carrot and parsley family. The ancient Romans and Greeks commonly used anise as a flavoring, and even believed it may prevent epilepsy. Centuries later, England used funds gained from import taxes on anise to repair the London bridge. Today, anise is used to flavor candy, salads, soups, beverages and more.
Chocolate Chip Biscotti Cookies with a Pimpinella Twist
- 1 1/2 cups oat flour*
- 1 1/2 cups flour*
- 3/4 tsp coarse sea salt
- 1 1/2 tsp baking soda
- 2-3 tsp anise seed
- 3/4 cup brown sugar
- 1/2 cup sugar
- 1/2 cup creamy almond butter
- 1/3 cup unsweetened non-dairy milk You may need 2-4 tsp more if batter is a bit dry.
- 2 cups 72% chocolate chips
- 1/2 tsp vanilla bean paste optional
- Add all ingredients to the bowl of a stand mixer. Start with 1/3 cup of non-dairy milk.
- Mix for a few minutes until dough starts to come together. Turn off mixer and knead the batter by hand a few times. Add additional almond milk if needed. The batter will continue to bind in the refrigerator while resting.
- Place batter in the refrigerator for 20 minutes or until ready to bake.
- Use an ice cream scoop to measure out each cookie. Place cookies on a baking sheet lined with parchment paper and bake at 350 for approximately 15-18 minutes.
- If you can stand it, let cookies rest for 10 minutes before diving in. We like to store any leftovers (if they last that long) in the freezer. They taste awesome frozen.
Looking for more cookie recipes? Try these Ultratruffle favorites: