Y’all. It has been a while! How are you?! We are busy traveling NZ — heading from Auckland to Rotorua today by way of the hobbit move set! If you haven’t, you should tune in to my insta: livinginsugar.blog and in my highlights you can check out what we’ve been up to!
But anyway. Full Hawaii trip recap coming soonish but let’s talk about some cookies today! Almond Biscotti with Apricots and Currents to be exact.
Now these cookies are not your traditional, break your teeth biscottis. I actually am not the biggest fan of biscotti just for that reason, but these are delicious. Not overwhelmingly sweet and yes they are twice baked, these would be perfect for your thanksgiving breakfast, or second lunch — or just an in between snack with coffee or tea.
They also make the perfect transition from Turkey day to all this holiday baking I’ve been seeing — yes please! Replace the currants and apricots with whatever dried fruit you might like (cranberries anyone?!) and voila. A great holiday cookie for cookie swaps or gifts.
So go ahead, whip up these easy cookies and kick back over the holidays with a nice cup of coffee and treat yourself!
- 1¼ c. all-purpose flour
- ¾ c. natural unsweetened cocoa powder
- 1 c. sugar
- ⅔ c. brown sugar
- ¾ c. 1½ sticks butter, melted
- 2 eggs
- 3 tbsp. milk
- ½ tsp. baking powder
- 1 tbsp. cornstarch
- pinch of salt
- 2 tsp. vanilla extract
- 1½ c. semi-sweet chocolate chips
- ½ c. heavy cream
- ⅓ c. Mini M&Ms
Preheat oven to 350 degrees. Line a 9x13 baking dish with Parchment paper, set aside.
In a small sauce pan, melt butter. Once butter is melted, add cocoa powder and whisk to combine.
In the bowl of a stand mixer, beat melted butter/cocoa, sugars and vanilla until fluffy, about 2 minutes. Add eggs, one at a time, mixing until incorporated.
In a medium size mixing bowl whisk together flour, baking powder, cornstarch, and salt. With mixing speed on low, alternate adding dry ingredients and milk. Mix just until combined.
Remove bowl from stand and pour batter into prepared pan. The batter will be thick, so using a rubber spatula, spread into an even layer. Place in oven and bake for 18-22 minutes. The brownies will be done, so do not over-bake or you will have dry brownies! Remove from oven and allow to cool in the pan.
For the Ganache:
Meanwhile to prepare the ganache, in a glass measuring cup, heat cream for 1 minute, or until hot but not boiling. Pour over chocolate and stir until all of the chips are melted and it becomes smooth. Beat for 1 minute and then pour over the top of the brownies. Spread evenly and sprinkle with mini M&Ms. Cover and place in the refrigerator to allow the topping to set for at least 30 minutes.
Cut and Serve!