Chocolate & Fig Biscotti

Hey there! It's been a while. I am finally finding things to keep myself busy in Berlin- writing, taking yoga and dance classes religiously, meeting more and more new people, and preparing for the next big adventure (more on that later).

Now that I'm settled a little bit here, I enjoy trying to have a morning routine. The only issue is now that it's the mid-November and it's getting cold and the sun can't decide if it wants to hang out with us or not, I'm having trouble sticking to anything either.


I tried writing every morning. For two days.
I tried meditating in the morning. Once.
I went for a run in the morning every other day. For about a week and a half before the rain came.

I have been doing yoga for 30 minutes every morning and still committing. Maybe this one will finally stick?

Part of the issue may be that no one in this crazy place wakes up early. In fact, early in Berlin means 10ish. I wake up at an hour that doesn't exist, apparently. 7:30am? What's that? Oh yeah, that's when we're stumbling back from clubs.

It's kind of nice to be up when the rest of the city is quiet and sleeping (or drunk and sedated on the weekends), but I just have to figure out how to make use of my solitude and relish in it.

Maybe I should just make biscotti every morning.

Biscotti are not the most photogenic cookies ever, but that doesn't mean they don't have a lot to offer. They may be crumbly and fickle to begin with, but saturate these babies with a little love and a dunk of coffee and all that goodness they've soaked up will go straight to your belly. 

Chocolate & Fig Biscotti

1 1/3 cup whole wheat or spelt flour

1 tsp baking powder

¼ tsp cinnamon

2 tbsp cocoa powder

1 large egg

1 tbsp vegetable oil

1-2 tbsp water

1/3 cup finely chopped dried figs

Preheat your oven to 350º and line a baking sheet with parchment paper.

Sift together the flour, baking powder, cinnamon and cocoa powder. In a large bowl, whisk the egg and oil. Gradually add the dry ingredients, mixing in the water by the tablespoon if the dough is too crumbly. Fold in the chopped figs.

Roll the dough into a log and flatten to about 1.5" thick and 5-6" wide. Place on the baking sheet and bake for 25 minutes, or until it becomes firm. Let cool for 15 minutes, then caaarefully slice into 1/2"pieces with a serrated knife. Spread out the slices on the baking sheet and return to the oven for another 20 minutes, flipping the biscotti halfway through. Let cool completely before enjoying with a cup of coffee!