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Chocolate Almond Biscotti

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I found this almond chocolate biscotti recipe, but I didn’t want the biscotti to be as hard and crunchy as the recipe indicated they would be. So I sat down with the salted caramel biscotti recipe from last week and combined the two. These biscotti are denser and not as sweet as my previous biscotti attempt, but they would be excellent for dunking in hot chocolate. I’m eating them plain—they are still delicious that way! The almonds are wonderful, but I’m certain these biscotti would be just as delightful if you substituted the almonds/almond flavoring for hazelnuts/hazelnut flavoring or pecans/pecan flavoring.

Ingredients
½ cup butter, softened
2/3 cup sugar
1 ½ tsp baking powder
2 eggs
1 tsp almond extract
2 ¼ cup flour
¼ cup Dutch-process cocoa
½ cup toasted slivered (or sliced) almonds
Sparkling sugar (optional)
½ cup milk chocolate chips
1 tsp shortening

Directions

  1. To toast almonds, cook at 300° F for 7 to 10 minutes in a single layer on a baking sheet.
  2. Set oven to 375° F. Line baking sheet with parchment paper.
  3. In a mixer, cream butter and sugar. Add baking powder.
  4. Beat in eggs and almond extract.
  5. Add cocoa. Gradually add flour while mixing.
  6. Stir in toasted almonds. Divide dough in half.
  7. On a lightly floured surface, shape dough into logs that are approximately 10″ x 3″ x ½”. Sprinkle logs with sparkling sugar if desired. Place both logs onto baking sheet about a hand’s width apart. Bake for 20 to 25 minutes.
  8. Remove baking sheet from oven and set on cooling rack. Let cool for 20+ minutes. Reduce oven temperature to 300° F for second round of baking.
  9. Once logs are cool, cut diagonally into ½” slices using a serrated knife. Place slices upright onto baking sheet about a finger’s width apart. Bake for 10 to 12 minutes (or longer for a crispier cookie).
  10. Cover cooling rack with parchment paper. Place biscotti on cooling rack and let sit until they are no longer hot.
  11. Combine chocolate chips and shortening. Microwave in 30 second increments, stirring after every round until chocolate is smooth. Drizzle milk chocolate over biscotti. Once chocolate has set, devour as much of the biscotti as you wish.