, , , , , , , , ,

snow stormSo here it is: the first day of Spring.

We’re buried under five feet of snow.

You heard us right; five feet. Winter has dug its ugly claws into the frozen ground and is refusing to let go. We thought for sure we saw the last of it last week and you could hear an Atlantic Canada wide sigh of relief until Winter slapped us on our frostbitten cheeks and laughed in our faces.

It’s rather depressing. We sort of feel like mice in a scientist’s maze as we maneuver around the already narrow streets of Halifax. Add a  7 foot wall of plowed snow (if your street is lucky enough to have seen a plow) on either side of you and you understand why we feel like we’re mice in search of end of the race.

It does mean however, that we’ve been having some fun in the kitchen. Remember that dreaded fail of a mess we blogged about last week? A second attempt still rendered it fail-like though this time edible. It’s got to be too many “wet” ingredients in the mixture. More tweaking should result in a better end product and hopefully a recipe sooner rather than later…

The other thing we’ve been experimenting with is delicious biscotti. Nothing tastes better with your morning (and afternoon and evening) coffee than biscotti and since we can’t get outside to buy if from the local bakery/coffee shop we decided to see what we could come up with in our own kitchen.

The first batch was pretty good. Not as crunchy as we would like it and after following the recipe we found verbatim we decided to change it up a little and see if we could come up with a tastier batch!

biscotti 2 (2)

(Which we did!)

The recipe below is after we changed a few things up so you can either 1) follow as plan or 2) change it up again and make it your own. Think about your ingredients. Do you want it to be more chocolate-y (add dark chocolate chips)? Want it to be more nutty (add more almond slices or extract of almonds and take out the cocoa)? This is a good base recipe but by all means it’s not the only way to make biscotti!

Also, remember to break out the coffee pot because man they go good together!


Paleo Coconut Almond Cocoa Biscotti


  • 2 C Almond Flour
  • 1/4 C Coconut Flour
  • 1/2 C Shredded Coconut
  • 1/2 tsp Baking Soda
  • 1 Tbsp Cocoa
  • Pinch of Salt
  • 1/2 C Honey
  • 2 Eggs
  • 1/4 C Slivered Almonds

Also: Parchment Paper, Medium Baking Sheet, Cooling Rack, Serrated Knife

Preheat Oven to 350F

In large mixing bowl combine almond flour, coconut flour, shredded coconut, baking soda, cocoa and salt. Mix well.

Add Honey and eggs and mix together. You’ll start to get a cookie dough like consistency. Fold in slivered almonds.

Cover baking sheet with parchment paper and split dough in half. Shape each half into log and bake for 20-25 minutes.

biscotti 3Take them out of the oven and transfer to cooling rack. On a side note, we noticed during the first baking time it started to “pull apart” or cracking a little. Not to worry. Once on the cooling rack gently press biscotti back to together. Let cool about 30 minutes to an hour or so (depending on how much free time you have!)

Reheat the oven to 300F.

Using the cooling rack as your measurement guide, cut width wise (across) into 3/4 inch slices and return to parchment lined baking sheet, cut side down. You can cut them length wise but the biscotti may be a little fragile while cutting and in our case the first batch fell apart much more easily (length wise) than the second batch (width wise).

Return to oven and allow to bake for 20-25 minutes (depending on how crunchy you like them). Remove from oven and transfer to cooling rack.

Store in air tight container or just eat them all in one day (not that we know anything about that!)

biscotti 2

~Now that’s good eatin’ Folks!