Twice the Chocolate Almond Biscotti

Name: Twice the Chocolate Almond Biscotti
Yield: 2 dozen
Cuisine: Italian
Ingredients: 2 c unbleached white flour; 1/2 c unsweetened cocoa powder; 1 Tbsp instant espresso powder; 1 1/2 tsp baking powder; 1 tsp cinnamon; 1/4 tsp kosher salt; 3 large eggs; 1/2 c brown sugar, firmly packed; 1/4 c sugar; 1 1/2 tsp pure vanilla extract; 3 oz dark chocolate, chopped; 1/2 c slivered almonds, toasted

By Marsha Gardner
@mrdick1950

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?

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

2 dozen

Method:

Bake

Ingredients

2 c

unbleached white flour
1/2 c

unsweetened cocoa powder
1 Tbsp

instant espresso powder
1 1/2 tsp

baking powder
1 tsp

cinnamon
1/4 tsp

kosher salt
3 large

eggs
1/2 c

brown sugar, firmly packed
1/4 c

sugar
1 1/2 tsp

pure vanilla extract
3 oz

dark chocolate, chopped
1/2 c

slivered almonds, toasted
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How to Make Twice the Chocolate Almond Biscotti

Step-by-Step

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.