Chocolate Biscotti with Almonds

    • Prep Time
    • 15 mins
    • Cook Time
    • 45 mins
    • Yield
    • 20 biscotti

This is a recipe for chocolate biscotti with almonds. Biscotti is a twice cooked cookie or biscuit that is very crunchy. It originated in Italy and is usually oblong in shape.

I decided to fancy up regular chocolate cookies with almonds and make biscotti instead. And they are definitely impressive looking when you serve them for company, if they last that long.

You can add what ever kind of nuts you like best and this recipe always works. I love almonds so I used those, but walnuts, hazelnuts or pistachios would do as well! Enjoy!

Rate Recipe

7 Ratings

Ingredients

  • 8 tbsp unsalted butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • seeds from 1 vanilla bean
  • 1 tbsp whiskey or bourbon
  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 1/2 cups raw almonds
  • 1 large egg white, lightly beaten
  • melted bittersweet chocolate, for dipping

Instructions

  • 1. Preheat oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper.
  • 2. In an electric mixer fitted with a paddle, beat butter and sugar at medium speed until light and creamy. Add 2 eggs, vanilla seeds and rum, and beat until smooth.
  • 3. In a small bowl, whisk flour with cocoa powder, baking powder, salt and cinnamon. Add dry ingredients to the batter and beat at low speed until evenly incorporated. Beat in the almonds.
  • 4. Divide the dough into 4 pieces. On a lightly floured surface, roll each piece into a 1 1/4-inch-thick log. Arrange 2 logs on each baking sheet about 3 inches apart and press to flatten slightly. Brush the logs with egg white.
  • 5. Bake the logs for about 25 minutes, until the tops are cracked and glossy and slightly firm to the touch. Let logs cool slightly.
  • 6. Using a sharp chef's knife, cut the logs into 1/3-inch-thick diagonal slices. Arrange slices on the baking sheets and bake for about 20 minutes, until dry.
  • 7. Cool completely. Partially dip the biscotti in the melted chocolate. Refrigerate until the chocolate is set. Enjoy!

Instructions

  • 1. Preheat oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper.
  • 2. In an electric mixer fitted with a paddle, beat butter and sugar at medium speed until light and creamy. Add 2 eggs, vanilla seeds and rum, and beat until smooth.
  • 3. In a small bowl, whisk flour with cocoa powder, baking powder, salt and cinnamon. Add dry ingredients to the batter and beat at low speed until evenly incorporated. Beat in the almonds.
  • 4. Divide the dough into 4 pieces. On a lightly floured surface, roll each piece into a 1 1/4-inch-thick log. Arrange 2 logs on each baking sheet about 3 inches apart and press to flatten slightly. Brush the logs with egg white.
  • 5. Bake the logs for about 25 minutes, until the tops are cracked and glossy and slightly firm to the touch. Let logs cool slightly.
  • 6. Using a sharp chef's knife, cut the logs into 1/3-inch-thick diagonal slices. Arrange slices on the baking sheets and bake for about 20 minutes, until dry.
  • 7. Cool completely. Partially dip the biscotti in the melted chocolate. Refrigerate until the chocolate is set. Enjoy!

Rate this recipe

  • 7 people rated this recipe

  • Average Rating

    (3.4 / 5)


LIKE US ON FACEBOOK   


Comments