Chocolate Almond Biscotti
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Yields:
-
3 dozen
- Serves:
- 36
ingredients
- 3⁄4 cup sliced blanched almond
- 1 3⁄4 cups all-purpose flour (divided)
- 1⁄2 cup chocolate chips
- 1⁄2 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
directions
- Preheat oven to 350°F.
- Toast almonds on baking sheet until golden – start checking after 8 minutes to avoid burning. When you can smell the nuts, they are generally ready.
- Reduce oven to 300°F.
- In a food processor or blender, chop chocolate chips with up to 1/2 C flour to make chocolate crumbs. (The addition of flour prevents the chocolate from becoming a big chocolate blob.).
- Beat the eggs with the sugar and vanilla until well combined.
- Sift together the remaining flour, cocoa powder, baking soda, and salt.
- Combine flour mixture with egg mixture, then stir in the chocolate crumbs and toasted almonds.
- Using a spatula and floured hands, shape dough into long skinny loaves – either 3 12-inch loaves or 2 16- to 18-inch loaves onto a parchment-lined baking sheet. Make sure to leave 2.5 inches between loaves.
- Bake for 45 minutes on the lower rack. Remove from oven and cool on the pan.
- Carefully peel loaves from parchment. Slice on a diagonal (45° angle) into 1/2 inch slices.
- Bake again at 300°F for another 20-25 minutes. The easiest way to bake is to place sliced biscotti directly on the oven rack. Alternatively, you can place biscotti on two baking sheets. After 5-6 minutes, rotate the pans from top to bottom and front to back. After another 5-6 minutes, flip all the biscotti over. Then, after another 5-6 minutes, rotate pans again.
- Cool biscotti completely on racks. Biscotti may be stored in an airtight tin for several weeks at room temperature.
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Reviews
-
Made this recipe pretty much as given, but when it came to the 2nd-time baking after I'd sliced the loaves, I just stood them up, each slice separated, & baked them for about 12-13 minutes & left it at that ~ Since I don't usually use them for dunking & don't mind at all that they are not quite too dry & crisp! Wonderfully tasting, though, & the recipe is a real keeper! [Made & reviewed in New Kids on the Block tag]