Thursday, August 11, 2016

double chocolate almond biscotti

Biscotti with coffee or cappuccino is one of my favorite combinations.  The crisp biscotti dipped into the coffee to soften it slightly is just great.  This recipe is called double chocolate as it contains cocoa and chocolate chips but to be honest I don't always have chocolate chips on hand and when I don't I still make them but omit the chips.  Sometimes I have the chips but no nuts and I have omitted them as well and they still are terrific. 

Biscotti is a type of Italian cookie that is baked twice.  The dough is formed into a low, long loaf and baked until set.  Then, after cooling for a few minutes the baked loaves are sliced diagonally into one-half inch wide slices and them the slices are baked again to dry them out and crisp them.  Dry and crunchy.  Perfect for dunking.

There are tons of recipes with seemingly unlimited number of flavors and add ins, dried fruit, nuts, chips.  This recipe is chocolate, with chocolate chips and toasted almonds.

double chocolate almond biscotti

2 cups flour
3/4 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup almonds, toasted and coarsely chopped
3/4 cup chocolate chips

Preheat the oven to 350°.  Sift together the flour, cocoa, soda and salt into a small bowl.  Then mix together the eggs, sugar and extracts.  Gradually add the dry ingredients to the wet ingredients.  If too sticky water can be added a tablespoon at a time.  Add the nuts and chocolate chips.  Divide the dough in half and roll each portion into a long log on a lightly floured board.  Place the two rolls on a parchment lined baking sheet and flatten slightly making a longish oblong loaf.  Bake 25 minutes.  Remove from oven and cool 15 minutes.  Lift each loaf onto a cutting board and using a serrated knife cut each loaf diagonally in 1/2 inch wide slices.  Place the slices cut side down back on the parchment lined pan and return to the oven to bake an additional 20-30 minutes turning the pan midway thru the baking time.  Mine are usually done in 20 minutes.  Once cooled completely they can be stored in an airtight container.  They can be drizzled with melted chocolate or dipped either one end or one edge in chocolate and chilled until the chocolate is firm.        

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