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.
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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