Twice the Chocolate Almond Biscotti
By
Marsha Gardner
@mrdick1950
1
The only way you could improve this biscotti is to drizzle it with chocolate glaze. a rich, not too sweet and crisp cookie goes wonderful with coffee.
And notice no butter, oil or shortening? Does that make them a health food?
And notice no butter, oil or shortening? Does that make them a health food?
Ingredients
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2 cunbleached white flour
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1/2 cunsweetened cocoa powder
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1 Tbspinstant espresso powder
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1 1/2 tspbaking powder
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1 tspcinnamon
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1/4 tspkosher salt
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3 largeeggs
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1/2 cbrown sugar, firmly packed
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1/4 csugar
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1 1/2 tsppure vanilla extract
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3 ozdark chocolate, chopped
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1/2 cslivered almonds, toasted
How to Make Twice the Chocolate Almond Biscotti
- Preheat oven to 350-degrees.
Whisk the flours, cocoa powder, espresso powder, baking powder, cinnamon and salt together in a large bowl.
Place the eggs, sugars and vanilla in the bowl of a stand mixer and beat with the paddle attachment until well incorporated. Add the dry ingredients and continue to mix until a stiff dough forms. Add the dark chocolate and almonds and mix until they are incorporated into the dough. - Divide the dough in half and place the balls of dough on a cutting board dusted lightly with flour or cocoa powder. Roll each ball out into a log roughly 9 inches long by 2 inches wide. Place them on a baking sheet lined with a nonstick silicone baking mat or parchment paper. Press down on the top of the logs to flatten them slightly.
- Bake 26-30 minutes until firm to touch. As they bake, the logs will spread out slightly.
- Remove from the oven and cool them on a wire rack for 10 minutes. Then transfer the logs to a cutting board and using a serrated knife, cut them on a diagonal into ½-inch slices. Arrange the slices upright on the baking sheet and place in the oven. Bake an additional 15-20 minutes (bake longer for extra crispy biscotti).
Remove from the oven and cool on a wire rack before serving. For an extra chocolaty treat, dip the ends of the biscotti into melted chocolate and let harden before serving.
