Making Biscotti has been on my to-do-list for years now. I love Biscotti and buy them often at the store, but knowing now how delicious and easy they are to make, I’m gonna have to try making them again real soon. This particular Biscotti is meant to be softer than your standard Biscotti and it is a little piece of chocolate heaven. I love the fact that it is softer and I must confess, I had two in one setting.
Chocolate-Almond Biscotti (makes 15 Biscotti)
2 cups all-purpose flour (270 grams)
1/2 cup unsweetened cocoa (45 grams)
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature (85 grams)
1 cup sugar (215 grams)
2 large eggs, room temperature
1/2 cup blanched, chopped almonds (70 grams)
1/2 cup chocolate chips (85 grams)
Preheat oven to 350 degrees F (177 degrees C). Line baking sheet with parchment paper and set aside.
In a medium bowl combine flour, cocoa powder, baking soda and salt, stir and set aside. In the bowl of an electrical mixer, cream butter and sugar until light and smooth, 3-5 minutes. Add eggs one at the time, mixing well in-between and scraping down sides as needed. Add flour in three increments, mixing to combine, dough will be firm. Stir in almonds and chocolate chips.
Place dough on baking sheet and shape into an approximately 12 x 4 inch flat log (30 x 10 cm). Bake for 30 minutes. Remove from oven and cool for 5 minutes.
Lower oven temperature to 300 degrees F (150 degrees C). Place Biscotti log onto a cutting board and with a sharp serrated knife, cut into 3/4 inch slices (2 cm). Place slices back onto baking sheet, cut side down, and bake for 8 minutes. Remove from oven and allow to cool. Enjoy with a cup of tea or coffee.
Source: adapted from Martha Stewart