Wednesday, November 18, 2015

Almond Chocolate Chip Biscotti




3/4 cup sliced almonds
1/2 cup of butter, softened
1 cup sugar
2 whole eggs + 1 beaten egg white for glaze
2 teaspoons vanilla extract
2-1/2 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup chocolate chips
Almond Bark to dip the bottom of the Biscotti in.
  • Preheat oven to 350°
  • Place almonds in oven and toast for 8-10 minutes. Let cool.
  • In a mixing bowl add butter, sugar, eggs, and vanilla in a bowl and beat until thoroughly mixed.
  • Add flour, baking powder and salt. Mix until a stiff dough forms.
  • Stir in by hand the chocolate chips and toasted almonds.
  • Divide the dough in half.
  • Roll each section into a 3″ x 9″ flat log.
  • Brush with egg glaze.
  • Bake logs on a greased baking sheet for 30-35 minutes.
  • Remove from oven.
  • Reduce oven to 300°.
  • After the logs have cooled for 15-20 minutes, use a large serrated knife and slice into 1/2″ slices.
  • Lay the slices on their side and bake for 15 minutes.
  • Flip the slices and bake an additional 15-20 minutes, or until cookies are dry & crisp.
  • When cooled completely, dip either the bottom side or the entire half of the biscotti in the melted almond bark.
  • Store in freezer or an airtight container.

* Flavor improves with age.
* Biscotti will crisp as they cool.

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