Monday, May 14, 2018

Chocolate Almond Biscotti

Biscotti, Chocolate Almond Biscotti, Italian Cookies, Espresso, CoffeeI like my cookies soft, to the point of being under-baked, and will rarely eat a crunchy cookie if offered one.  Biscotti is different though, and its crunchiness is what makes it so perfect for dipping into a cup of hot coffee...

Biscotti are Italian cookies, traditionally made with almonds, and are baked twice until crunchy and golden-brown.  In addition to the almonds, I added bittersweet chocolate chips to mine, as well as a few spoonfuls of espresso powder.  The espresso powder can certainly be left out, but I like the contrast of the bitter coffee with the sweet cookie.  And even if you weren't woken up four times throughout the night by a hungry one-month-old baby like I was, who doesn't like an excuse to eat cookies with their morning coffee?

Biscotti, Chocolate Almond Biscotti, Italian Cookies, Espresso, Coffee

Biscotti, Chocolate Almond Biscotti, Italian Cookies, Espresso, Coffee

Chocolate Almond Biscotti

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 teaspoon baking powder
  • 2 tablespoons espresso powder (optional)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, cold
  • 1 cup chocolate chips
  • 3/4 cup almonds, roughly chopped
  • 3 eggs, lightly beaten
  • 2 teaspoons vanilla
  • 1 egg, beaten with 2 tablespoons milk, for an egg wash

Preheat the oven to 350 and line a large baking sheet with parchment paper.

In a bowl, whisk together the flour, sugars, baking powder, espresso powder, cinnamon and salt.  Use a pastry cutter to cut the butter into the flour mixture until coarse and crumbly.  Stir in the chocolate chips and almonds.  Stir in the 3 eggs and the vanilla, then turn out on a lightly floured surface.  Use your hands to knead the dough 8-10 times, just to form a sticky dough.  Divide the dough into 3 equal portions.

With floured hands, place the 3 portions of dough onto the parchment paper.  Shape each portion into a slab measuring approximately 8 inches long and 2 inches wide, spacing each slab 4 inches apart.  Use a pastry brush to brush each slab with the egg wash.  Bake for 30 minutes.

Cool the slabs on the baking sheet for 10 minutes, then transfer to a cutting board.  Use a sharp knife to cut 1/2 inch slices.  Place the biscotti, cut side up, back on the baking sheet.  Bake for 10 minutes.  Turn the biscotti over and bake for 10 more minutes, then cool completely.

Yields about 3 dozen biscotti

Recipe from Curly Girl Kitchen

1 comment :

  1. Hey you have great photographs on your blog and this recipe is particularly yummy. I'm definitely going to try it.
    Thanks for sharing.


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