The Holiday Cookie Project has just about reached it’s conclusion with Kitchen Sink Chocolate Biscotti. It’s hard to believe the month has flown by so quickly, and yet here we are on the second last day of Vegan MoFo 2010.
These super crunchy, chocolaty biscotti get their kitchen-sink moniker from the option to add up to three of many suggested ingredients that you just might have in your pantry. The authors provide several tempting suggestions ranging from fruit to nuts to candy. For these crunchy numbers, I went with cacoa nibs (adds a fabulous bitterness that contrasts nicely with the overall sweetness of the cookie, as well as some further crunch), crushed candy cane (lends a nice hit of peppermint and chewiness – also caused some biscotti to collapse where pockets of the candy melted during the second baking – so beware), and whole almonds (crunchy, nutty, win).
They disappeared quickly, with nary a trace.
I cannot wait to try these with dried cherries and almonds, and nothing else. I’m pretty sure that would be rad.
These chocolaty biscotti can be found in Vegan Cookies Invade Your Cookie Jar, by Isa Chandra Moskowitz and Terry Hope Romero, along with all the other beauteous cookies from the Holiday Cookie Project.