White Chocolate & Almond Biscotti

If you’re a biscotti person, then this recipe is for you. Why? Because this biscotti is deliciously sweet, studded with pieces of white chocolate and has the crunch of toasted almonds. It doesn’t break your teeth when you try to bite into it without dipping it into hot coffee first. And, it still hold its shape if you’re into the whole dunking cookies into tea thing.

This recipe has been adapted from ‘The Ghirardelli Chocolate Cookbook’, the 1995 edition, which my aunt gifted me from her cookbook collection. Needless to say, I used Ghirardelli White Chocolate Chips which I hoarded back from Chicago earlier this year. January 2020, to be precise when the world still seemed travel and on the whole, more friendly.

My trip to Chicago was the last and only holiday I took this year. Had I known that this was it, I would have definitely bought half the Ghirardelli store and brought it back with me to Delhi. Not kidding. Also, perhaps a truckload of Cheetos Flaming Hot because they’re the best snack to munch on and as a responsible adult, I can make these healthy choices.

Anyway, my mantra this year is to keep reminding myself to “Make Lemonade”, in every little sense possible. I have become a “To-Do” list making fiend. I am not even close to ticking off every item on that list. This blog post is one of the items, and so here I am, making lemonade with a side of the best biscotti you’re going to make and feed yourself and/or your loved ones.

Without deviating from the topic at hand, the original recipe from the Cookbook features a ‘Double Chocolate-Hazelnut Biscotti’. I’m definitely a double chocolate person, but NOT a hazelnut person. Let’s just say I have borderline trust issues with those ordering sugary hazelnut coffee beverages. And, of course with the real devils, the ones who slather Nutella over EVERYTHING.

In my version of the White Chocolate & Almond Biscotti, you can switch out the white chocolate chips for milk or dark, but please don’t come at me about how white chocolate isn’t real chocolate to begin with. It tastes fabulous when used sparingly, so please. Meanwhile, once this biscotti converts you and your phobia that makes you stay away from the paler cousin of “real” chocolate, you might want to try out my White Chocolate & Raspberry Blondies – another FAB recipe.

Here’s what you need:

(The recipe makes about 2 Dozen Large Biscottis – Pshhh! American portions, am I right?)

  • 2 1/4 Cups of Flour
  • 1 Cup Sugar
  • 2 1/2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • Nice pinch of salt
  • 3 Eggs
  • 1 Tsp Almond Extract (Vanilla works, if you don’t have almond extract handy)
  • 1 Cup Chopped Almonds
  • 3/4 Cup of White Chocolate Chips

Here’s what you need to do:

Preheat the oven to 180 degrees, prepare two baking sheets with parchment paper.

In a large mixing bowl, whisk together flour, salt, sugar, baking power, baking soda, almonds and white chocolate chips. In a separate bowl, break in the eggs and trickle in the almond extract. Stir until well blended.

Start stirring the dry ingredients and pour in the egg mixture, little by little, making sure its well incorporated. Once the last bit of the egg mixture is incorporated in the mix, you want to stir until a rather wet dough comes together. (Don’t panic)

I divided the batter into two, which resulted in rather longish biscuits, but you can divide it into four too depending on how big your baking sheets are. So depending on how much dough you have and how big you want your biscuits (in this case, bigger is always better :P).

Once the dough is divided, on the prepared baking sheets, using lightly floured hands, shape each portion into 2x 10inch logs. When I was making it – I made one giant log which was more like 5x10inch . This in no way will effect your baking time or the way they taste. So again, depending on whether you’re making the whole recipe, or a half recipe – shape the biscotti logs.

The logs should be about 4 inches apart, so that they don’t come together into one massive mass.

Bake for 25-30 minutes until the edges begin to turn golden. They are done when the logs are firm to touch. Remove the baking trays from the oven. Let the biscotti mass cool for 15 mins or until cool enough to handle.

Lower the oven temperature to 150 degrees.

Transfer one log to a cutting board and cut into 1 inch wide cookies. Repeat with the remaining logs. Place the biscottis (cut side up) for their ‘bi’ bake. Bake for 20 mins until crisp and golden. Once done, remove from the oven, let it cool and check for crispness.

Let them cook completely before consuming, or in my case, diet coke works wonders to aid a burned tongue.

You can store these in an air tight container for 3-4 days (if they haven’t been finished already)

I hope you like them!

Coffee Cake with Chocolate Ganache Frosting

This Coffee Cake with Chocolate Ganache is the latest addition to my list of comfort desserts.

It’s a guilt-free dessert (if such a thing exists!). It’s not guilt-free cause it has any less sugar or anything, but it’s just quite light and sinful yet doesn’t make you feel like you’ve committed one, plus, it has almonds and a chocolate frosting and coffee.

This cake came to me at a point in time when I was seriously craving a coffee cake, something on the lines of a tiramisu or a frosted coffee cake (something slightly more richer than this – more like a birthday cake).

A definite crowd pleaser this one!



Now coming back to how I came across this – The recipe which started this coffee chocolate madness belongs to a lovely lady – Anita. The recipe can be found on her blog. Anita also taught me how to bake sourdoughs (more of this soon! – hopefully). And I knew, that coming from Anita, this recipe is gonna be a hit.

Her recipe can be found here. If you make it – let her know how you liked it!

I made just a couple of changes to her recipe. My slightly tweaked version can be found below.


Here is what you need:

  1. For the Cake:
  • 1 Cup Flour
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 2 Eggs
  • 3/4 Cup Butter
  • The original recipe calls for oil – but I really wanted a richer cake – so I used butter instead
  • 3/4 Cup Sugar
  • 1 Tablespoon Coffee Powder (Instant)
  • 4 Tablespoons Milk
  • 1 Teaspoon Vanilla Extract
  • 1/2 Cup Chopped Almonds

2. For the Ganache:

  • 150g Heavy Cream
  • 250g Semi-Sweet Chocolate (Chopped)

What you need to do:

  1. Pre heat the oven to 180DegreesC
  2. Grease and prepare a cake pan – 9″ works but I baked it in a 7″ Bundt pan. In case you’re using a budnt pan – grease with butter and then dust with flour to make sure the cake comes out easily
  3. Sift together flour, salt and baking powder- set aside.
  4. Beat butter and sugar together in a stand mixer with a paddle attachment until pale and fluffy.
  5. Add in the eggs – one after the other, beating well after each addition.
  6. Once the eggs are well incorporated add in the vanilla.
  7. Simultaneously – dissolve the instant coffee powder in the milk and add that in as well.
  8. Toss the chopped almond in the flour mix.
  9. Add the flour and almond mix to the egg batter and fold gently, without over mixing the batter.
  10. Bake for 30-35 Mins until a skewer inserted – comes out clean.

For the Ganache:

  • Heat the cream in a sauce pan just until it begins to simmer around the edges.
  • Pour over the chocolate – let sit for a minute or two and then whisk it till all the chocolate is melted and you have a ganache of spreadable consistency.

To assemble the cake – Slap and slather on the chocolate all over the curves of your bundt cake and eeeeat it guilt-free 🙂



Raspberry & White Chocolate Blondies

You know whats equally delicious than the fabulous combination of dark chocolate and raspberry? It’s switching the dark chocolate out for it’s much controversial and love/hate pale sibling, white chocolate, which when combined with raspberries is the most glorious thing I have ever tried.

The last time I had posted something on this blog/ universe was a blueberry crumble cake after I had returned from my trip to Jordan. So, I thought it only made sense for me to post a recipe now, inspired by my trip to Paris earlier this year, where I had the most incredible, incredible, incredible ice cream at Berthillon. One scoop of the creamiest white chocolate ice cream, topped with a tart, smooth and bright raspberry sorbet.

Berthillon - Ice Cream
White Chocolate Ice Cream topped with Raspberry Sorbet

Coming back to those blondies, which, if you’ve been living under a rock, are essentially fudgey brownies minus the cocoa. These blondies are fudgey and subtly sweet with bursts of raspberry. The blondies when cooked and perfectly tanned taste so wonderfully caramelised.

Don’t be sceptical about working with white chocolate, buy good quality chocolate and since this isn’t really in your face sweet – it will work out well if its your first affair with white chocolate.


So wait no more, and just scroll down for these fab fab fab blondies.

What you will need:

150 grams white chocolate – chopped

1 cup all purpose flour

1/4 teaspoon salt

1/2 cup brown sugar

1/4 cup butter – at room temperature

2 eggs

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/3 cup white chocolate chips

1 cup fresh or frozen raspberries

This is what you need to do:

Preheat your oven at 180 degrees.

Butter and line an 8 inch square baking dish.

Melt the chopped white chocolate  in the microwave in bursts of 30 seconds. After every interval stir the chocolate with a spatula to make sure it melts evenly. Set aside to cool slightly.

If you’re using fresh raspberries – skip this step. Else, in a heavy bottom pot, place a cup of frozen berries, and turn the heat to medium. Cook this down until the mixture thickens – about 5 and remove from heat – let it cool.

Sift the flour and salt in a small bowl and set aside.

Using a stand mixer or a hand held electric whisk, beat the butter and brown sugar together until well blended. It doesn’t have to be all whipped and fluffy, but just make sure its blended well and the butter begins to look creamy.

Next, add in the eggs one by one, making sure the first egg is well incorporated before adding the second one, beatttttt it.

Add in the extracts, mix for another 30 seconds, then drizzle in the white chocolate which we had melted. Once mixed, sift in the flour mix with a spatula until just combined.

Toss in the white chocolate chips (and, the fresh raspberries, if you have them!). And transfer the batter to the prepared tin. If you’re using frozen raspberries like me, put the blondie batter in the tin, and then, using a spoon, put blobs of the raspberry compote about one inch a part, and swirl it with a toothpick (or in my case, a stick of uncooked spaghetti :))

Bake it in the oven for about 30 mins – keep an eye on it – once it started to brown slightly from the top, you want to remove it from the oven.

Cool to room temperature, eat it, and then thank me.