Want something that you can enjoy with your morning coffee, afternoon tea, as a dessert, dipped in chocolate, before a workout, during a workout, after a workout…? Me too! So, I made some biscotti. So easy to make, and a great treat to share with friends.
Here’s why I ate one of these tasty guys before (and during…and after…) my 3-hour bike ride this morning: The applesauce substitute provides extra natural sugar for instant carbohydrate energy, and eliminates half of the heavy butter in the recipe. The eggs add a little bit of good recovery protein (no harm in some preventative recovery!). The white and whole wheat flour mixture is perfect for satiety and prolonged energy. The texture is perfectly soft-yet-dense, and not crumbly, so they make excellent coffee/tea pairings and are not bad for gnawing on during a ride (plus by the time you reach into your back jersey pocket, your biscotti should be automatically softened and warmed by your body heat…no microwaving required). I recommend sipping on some liquid to help with during-workout digestion of biscotti.
Snickerdoodle Biscotti
(print this recipe)
3 T softened butter
3 T apple sauce
1 egg plus 1 egg yolk
3/4 c. sugar
1 t. almond extract
1.5 c. white flour
1/2 c. whole wheat flour
1 t. baking powder
1/4 t. salt
2 t. cinnamon
(Topping)
1 egg, beaten
1/4 c. sugar
1 t. cinnamon
Preheat oven to 325 F.
Cream butter, applesauce, and sugar til fluffy. Add egg + yolk, beat well, and blend in extract.
In separate bowl, combine flour, baking powder, salt, and cinnamon, and stir.
Add flour mix to butter mix gradually, stirring to form dough.
Shape a dough log (about 3” x 11″) on top of parchment-lined tray.
Brush log with beaten egg for topping, and sprinkle sugar and cinnamon on top (reserve some).
Bake 45 min. Slice diagonally into 3/4-1″ slices, sprinkle more topping onto cut sides of slices.
Return slices to tray, cut sides down, and bake additional 15 minutes.