Chocolate Almond Biscotti

Chocolate-Almond-BiscottiBiscotti. Good dunking cookie, but not so fond of anise flavor. By consulting several basic recipes in my “collection” (read: stuffed binder), I devised a Chocolate Almond Biscotti. No anise, yes almond extract. And a chocolate coating because, uh let’s think here… CHOCOLATE. Larry gave the basic cookie a thumbs-up even before the second baking, then ate two once complete. STOP, I NEED TO PHOTOGRAPH THOSE (*screech of brakes noise here*).

Although making biscotti has three phases, this turned out to be an easy recipe. In fact, it may become my signature contribution to holiday cookie exchanges… too bad I don’t have any invites. Neighbor Ruthie threw a spectacular cookie exchange a few years ago, and then sold her house. Waaaaaaaa.

Chocolate Almond Biscotti

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 cup slivered almonds
  • 2 eggs, room temperature
  • 4 Tbsp. melted butter, cooled but still liquid
  • 1 tsp. almond extract
  • 1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

In a large bowl, combine flour, sugar, baking powder, salt and almonds. Set aside.

In a small bowl, blend together eggs, melted butter, almond extract.  Make a well in the dry ingredients, pour in egg mixture and using a rubble spatula, mix until a rough dough forms.

Place dough on a work surface and knead a few times, just until the dough comes together. Add a tiny amount of flour if too sticky.  Form the dough into a log approximately 1 inch thick, 4 inches wide and 16 inches long.  Place onto the cookie sheet.

Bake 30 minutes, until dry and slightly brown. Remove from oven and let cool on the cookie sheet for 15 minutes. Reduce oven temperature to 300 degrees F.

Slide cooled log onto a cutting board.  Slice the log diagonally into cookies 1/2 to 1 inch thick, your preference. Place flat onto the cookie sheet; bake 15 minutes. Turn cookies over and bake 15 minutes more. Cool cookies on a wire rack.

Once cooled, melt chocolate chips in the top of a double boiler. Holding a cookie in one hand, use a wooden spoon to “paint” one half. Place on wire rack to air dry before storing. Makes 12 to 16 cookies, depending upon cookie thickness.

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{ 4 comments… read them below or add one }

1 Josephine December 27, 2009 at 3:56 pm

Thanks for the rec of reducing flour by 1/4…worked perfectly the second time around. My mom enjoyed them, said they reminded her of her mom’s (minus the chocolate). Happy New Year!

2 Jane Schwab December 20, 2009 at 8:02 am

Patti, Did you try any of the cookie recipes from the last Times edition? I tried two of them; chocolate thumbprint cookies and chocolate nut butter cookies. I had to doctor them both. They didn’t have anything that held the dough together. I pretended that they were Cuisinart recipes and added water. Not something I’d try again.
Patti comments: no, I didn’t try any of those. My luck with LA Times recipes is pretty poor unless it’s a clip from decades ago.

3 Penny December 18, 2009 at 1:13 pm

Patti, These look really good. I have never made biscotti before so I will have to try this recipe. Thanks for being a follower on my blog. This is the first time I have realized you were out there. Will spend some time here. Happy holidays.

4 Theresa111 December 17, 2009 at 2:35 pm

I like this recipe.

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