Biscotti Almond Chocolate (Print Version)
# Ingredients:
01 -
141g (10 tablespoons) soft unsalted butter.
02 -
265g (1 1/3 cups) granulated sugar.
03 -
3 eggs, large.
04 -
2 tsp vanilla extract.
05 -
406g (3 1/4 cups) plain flour.
06 -
1 tbsp baking powder.
07 -
3/4 tsp regular salt.
08 -
66g (2/3 cup) almond slivers.
09 -
113g (2/3 cup) tiny chocolate chips.
10 -
170g (1/2 cup) dark chocolate for dipping, optional.
# Instructions:
01 -
Heat up your oven to 350°F (175°C). Cover a baking tray with parchment and leave it nearby.
02 -
Mix the butter and sugar with a stand or hand mixer until smooth and fluffy. Add one egg at a time, mixing between each. Blend in vanilla.
03 -
In a bowl, stir together the flour, baking powder, and salt. Slowly work the dry ingredients into the butter mixture until fully combined. Toss in almonds and chocolate chips.
04 -
Sprinkle your hands with a bit of flour. Split the dough into two portions and shape them into logs, about 10-12 inches long and 2-3 inches wide. Place on the baking tray, leaving 4 inches of space between them.
05 -
Bake for around 30 minutes at 350°F, or until the color is golden. Pull it out of the oven and leave it to cool fully.
06 -
Once the logs are completely cool, slice them diagonally into pieces about 1½ inches thick. Lay slices flat on the parchment-lined tray. Bake for 10 minutes on one side, flip, and bake another 10 minutes until light golden.
07 -
If you're feeling fancy, melt chocolate in short 20-second heating bursts, stirring in between. Pour it over the biscotti and let it harden before serving.
# Notes:
01 -
Feel free to swap the mix-ins for other choices in equal amounts.
02 -
For a classic twist, use 1-2 teaspoons of anise extract.
03 -
Stays fresh in a sealed container for up to 14 days.
04 -
Pop in the freezer, and they're good for a few months!