Biscotti Chocolate Almond (Print Version)
# Ingredients:
01 -
1/3 cups (265g) sugar.
02 -
10 Tbsp (141g) unsalted butter, at room temperature.
03 -
3 eggs, large.
04 -
2 tsp vanilla.
05 -
406g (3 1/4 cups) regular all-purpose flour.
06 -
A tablespoon of baking powder.
07 -
Fine table salt, 3/4 teaspoon.
08 -
Slivered almonds, about 2/3 cup (66g).
09 -
Mini chocolate chips, 2/3 cup (113g).
10 -
Dark chocolate melting wafers or chips for dipping (half a cup or 170g), optional.
# Instructions:
01 -
Set your oven to 350F (175C). Cover a baking sheet with parchment and put it aside.
02 -
Cream butter with sugar using a stand or hand mixer. Blend till smooth, then add eggs one at a time and mix well. Toss in vanilla and stir.
03 -
Whisk flour, salt, and baking powder together in another bowl. Bit by bit, mix this into the butter-sugar mix until fully combined, then fold in chocolate chips and almonds.
04 -
Dust your hands with flour and split the dough into two. Shape each half into logs roughly 10-12 inches long and 2-3 inches wide. Arrange on your baking sheet a few inches apart.
05 -
Bake for about 30 minutes or until they turn golden. Take out of the oven and let the logs cool completely.
06 -
Slice cooled logs diagonally into 1 1/2-inch slices. Put them cut-side down on the lined sheet, bake for 10 minutes, flip, and bake 10 minutes more till both sides are golden.
07 -
Melt chocolate in short 20-second bursts and stir between each until smooth. Drizzle over biscotti and let it harden before serving, if you'd like.
# Notes:
01 -
You can swap with equal quantities of other mix-ins.
02 -
For a classic twist, add 1-2 tsp anise extract.
03 -
Stays fresh in an airtight container for two weeks.
04 -
Can keep in the freezer for months.