Twice the Chocolate Almond Biscotti
And notice no butter, oil or shortening? Does that make them a health food?
2 cunbleached white flour
1/2 cunsweetened cocoa powder
1 Tbspinstant espresso powder
1 1/2 tspbaking powder
1/4 tspkosher salt
1/2 cbrown sugar, firmly packed
1 1/2 tsppure vanilla extract
3 ozdark chocolate, chopped
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.