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Author Notes: The chocolate in these biscotti is given a boost with a little coffee right in the batter and the roasted almonds and chocolate are a dream together. —todayimight.com
Makes 20 biscotti
- 1 cup slivered and blanched almonds
- 1 cup semi-sweet chocolate chips
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2 tablespoons strong, dark coffee, room temperature
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 3/4 cups all-purpose flour
- Heat dry frying pan on medium-high and toast almonds for 2-3 minutes stirring constantly, until they start to turn slightly golden and aromatic.
- Allow almonds to cool to room temperature.
- In a mixing bowl, beat the brown and white sugar with the eggs on high until they become thick and start to lighten in color (about 4-5 minutes).
- Add vanilla extract and beat to incorporate.
- Add coffee and beat to incorporate.
- Gently stir in cocoa powder until completely incorporated.
- Next, add the baking powder, salt and flour, a little at a time, and stir until well combined.
- Finally, fold the almonds and chocolate chips into the mixture.
- Preheat oven to 350°F.
- Transfer dough to floured surface and form into a log that is about 12" x 4".
- Place log on baking sheet lined with parchment paper and bake for 25-30 minutes until firm.
- Allow log to cool for 10-15 minutes.
- Reduce temperature of oven to 315°F.
- Cut log into slices of about ½ inch thick along a diagonal.
- Place slices on their sides on the baking sheet and bake for 8-9 minutes.
- Turn over slices and bake on other side for 8-9 minutes.
- Remove to wire rack and allow to cool.