Biscotti & Hot Chocolate

Here is the scrumptious biscotti and hot chocolate I whipped up for Eric, while he was outside in the cold putting up our beautiful Christmas lights. That's right, I am JUST now getting you the goods on how to have your very own homemade biscotti. They are easy to make and were delicious dipped in coffee, hot chocolate, um...pretty much anything I tried them in! :)

I made almond biscotti for me (pictured above), because I love almond flavoring. period. and for Eric, I made cranberry-orange (pictured below). They were both lovely. I used the same recipe for both, just divided my dough in half and mixed in whatever I fancied. :)

Almond/Cranberry-Orange Biscotti


1 c. toasted and chopped almonds
1 tsp. baking powder
1/8 tsp salt
2 c. flour

3/4 c. sugar

3 eggs
1 tsp. vanilla extract
1 tsp. almond extract
dried cranberries
freshly grated orange zest


Preheat oven to 300 degrees F. Line your baking sheet with parchment paper (or in my case, tin foil).
In a small bowl lightly beat the eggs and extracts together. Set aside.
In a large bowl, combine the flour, sugar, baking powder and salt. Gradually add the egg mixture and beat until a dough forms, adding almonds (if using) about halfway through. With floured hands divide dough in half. On a lightly floured surface roll each half of dough into a log (doesn't have to be perfect by any stretch of the imagination!) Transfer logs to your baking sheet, spacing the logs about 3 inches apart, and bake for 35-40 minutes, or until firm to the touch (logs will spread during baking). Remove from oven and let cool on a wire rack for about 10 minutes.
Transfer logs to a cutting board and, using a serrated knife, cut log into slices 1/2 inch thick on the diagonal. Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool. Store any leftovers (if you're lucky!) in an airtight container.

Now for the perfect hot chocolate to keep you warm on any cold, winter evening.

I started to use a recipe from a someone I can always count on for a tasty turn out! (Ina Garten) HOWEVER, let it be known - some adjustments were needed. I simply couldn't sit down to drink a cup of 1/2 & 1/2 and feel good about it. My decadent splurge to make it extra creamy was using whole milk (or was it 2%?) I can't even remember, because the chocolate adds a richness that you won't even notice what percent milk you are drinking.

Homemade Hot Chocolate


2 1/2 cups whole milk (let's be honest...2%, 1%, soymilk, etc would work fine...but if you are really desiring that creamy, milk moustache effect, go for whole milk)

4 oz. bittersweet or semi-sweet chocolate, chopped

1 Tbsp. sugar

1 tsp. vanilla extract


Heat the milk in a saucepan on medium heat to just below the simmering point. Remove the pan from the heat and add the chocolate. When the chocolate is melted, add the sugar and vanilla extract and whisk vigorously. Reheat gently to desired temp. and serve immediately. If you're like me, stuff the top with so many marshmallows, you can't see your hot chocolate anymore. :)


Our life.... said...

That looks delicious. There is this recipe for baby biscotti that I want to try once Seth can eat it ;)

We need to get together soon! Just let me know an afternoon that works! :)

The Shillings said...
This comment has been removed by the author.
Eric Shilling said...

Great post sweetie!