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Chocolate Almond Biscotti
Photo: Elizabeth Watt
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Light, crunchy, nutty, and layered with chocolate flavors, these Italian cookies are the perfect after-dinner treat.
|Total: 1hr 20min
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
Place a rack in the center of the oven and preheat the oven to 350ºF. Line a baking sheet with parchment paper.
Sift together the flour, cocoa powder, baking soda, and salt, and transfer to a large mixing bowl. Blend in the sugars with an electric mixer.
In a small bowl, whisk the eggs with the vanilla. Add to the dry ingredients. Blend on low speed until thoroughly combined. Scrape down the sides of the bowl with a rubber spatula as needed.
Add the chocolate and almonds and blend thoroughly. (The dough will be very stiff and sticky.)
Dust your hands with flour. Place the dough on a clean work surface liberally dusted with flour. Divide the dough into two equal pieces. Shape each into a 10" x 2" x 3/4" log. Place on the prepared pan, 2" apart.
Bake for about 20 minutes, or until set. Remove from the oven and let rest for 10 minutes. Lower the oven temperature to 325ºF.
Cut the logs diagonally into 1/2" slices. Place the slices on their sides on the baking sheet. Bake for 15 to 20 minutes, or until firm. Transfer the biscotti to racks to cool.
Store in an airtight container at room temperature for up to 2 weeks.
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