Now that the holidays have come to an end (for now, anyhow) it’s back to eating somewhat normally. And while these cookies are by no means low calorie, they’re at least void of any kind of oil, butter or margarine, making them a slightly better alternative to the usual chocolate chip cookie.
If you’re looking to trim the sugar or carbs in these you can use less sugar - 1/2 cup in place of a cup - and 1 cup of whole wheat flour in place 1 cup of all purpose flour. These biscottis are the real deal in terms of flavor, but there isn’t much lost with those slight tweaks.
3 large eggs
1 tablespoon vanilla extract
2 tablespoons chocolate spread
1 cup sugar
2 cup all purpose flour + more for working
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup mini marshmallows
1/4 cup chocolate chips
1/4 cup graham cracker crumbs
chocolate spread and marshmallow fluff for drizzle
1. Preheat oven to 300°F. Prepare a baking sheet with parchment paper or silpat mat.
2. In a small bowl beat the eggs. Add the vanilla and chocolate spread and mix well to combine.
3. In a large bowl combine the sifted flour, sugar, salt and baking powder. Mix the wet ingredients into the dry ingredients, first with a spoon and then with your hands, to fully combine and create a dough. If the dough is too crumbly add water, 1 tablespoon at a time, until the dough is dry but fully formed without crumbs. (If you add too much water, just add more flour until you achieve the desired consistency.) Add the marshmallows and chocolate chips and use your hands to work these into the dough.
4. Lightly flour your work surface and rollthe dough out until about 12" long. Cut the dough in half to create two logs. Transfer the logs to the baking sheet and and cook on the middle rack for 50 minutes.
5. Remove the cookie logs and lower the oven temperature to 275°F. Allow the cookie logs to cool for 5 minutes and then use a serrated knife to cut into 1" thick pieces. (This should go without saying, but cut horizontally.) Transfer back to the oven for another 30 minutes or until hardened. (If you wish to have mandel bread instead of biscotti, you can skip the second bake.)
6. While the biscotti are baking, prep your drizzles. Fill two piping bags or ziploc snack bags with 1-2 spoons of chocolate spread and marshmallow fluff. You should have one bag of each. When the biscottis are ready cut the tip off the piping bag and drizzle with a generous amount of chocolate spread and marshmallow fluff. Sprinkle the graham cracker crumbs on top.