My love for coffee and tea led me to a curiosity around their â€˜best friendâ€™ biscotti. Â I canâ€™t remember when I first tried biscotti- or if I ever have. Â Why eat biscotti when I could have a muffin or some other rich, moist treat? Â I began investigating this foreign food online and landed on this particular recipe because a. I had all the ingredients, and b. the combo of chocolate and almonds is the perfect way to get me to try anything new. Â I must say Wow! I can’t believe I didn’t try this dessert sooner! Â A quick dip in your warm drink and the combo between soggy and crunch leads back to my days of dunking Oreos in milk â€“ yet with a much more grown up feel! Â My roommate and I indulged on biscotti and decaf tea/coffee at night the rest of the week — yes I felt like a queen.
Chocolate Almond Biscotti
Adapted by Joy of Baking
- 3/4 c blanched whole almonds
- 2/3 c white sugar
- 2 large eggs
- 1 tsp pure vanilla
- 1 tsp baking powder
- 1/4 tsp salt
- 1 3/4 c all purpose flour
- 2/3 c semi-sweet or bittersweet chocolate
Blanched Almonds –Â Place almonds in boiling water for 1 minute. Drain and place in ice water. Â Peel off the almond skin with your fingers. Bake almonds in a 350 degree F ( oven for about 5-10 minutes, or until almonds are dry, but have no color.
Chocolate Almond Biscotti — Preheat oven to 350 degrees F. Â Toast blanched almonds for 8-10 minutes or until lightly browned. Â Let cool and set aside.
In a mixing bowl beat sugar and eggs on high speed until thick and fluffy (approximatelyÂ 5 minutes). Â Beat in the vanilla extract. Â In aÂ separateÂ bowl, stirÂ togetherÂ flour, baking powder and salt. Â Slowly add the dry ingredients to the eggs mixture and beat with a bread hook until combined. Â Chop chocolate andÂ almondsÂ and fold into the dough.
Place dough on a well flowered counter and shape into a log, around 12 inches long and 3.5 inches wide. Â Transfer log onto a baking sheet and bake for 25 minutes, or until firm to the touch. Â Remove from the oven and let cool for 10 minutes. Â Using a serratedÂ knife, cut 1/2 slices in the log.
Reduce oven temperature to 325 degrees F. Â Place biscotti slices, cut side down, on the baking sheet. Â Bake for 8-10 minutes, turn slices over and bake for another 8-10 minutes – or until golden brown. Â Let cool and store in an airtight container.
I was a littleÂ intimidatedÂ in making blanched almonds. Â But, it was like cooking tinyÂ potatoes– boil, ice, peel, toast. Â Easy-no need for fear!
Stir together dry ingredients.
Beat eggs and sugar together until nice and Â fluffy
Once mixture is light and fluffy (approximatelyÂ five minutes) add vanilla.
Add in dry ingredients and beat with a dough hook until everything is combined.
Allow blanched almonds to cool. Â Combine blanched almonds and chocolate chips.
Chop blanched almonds and chocolate. Â I got a bit nervous when I realized my almonds were still a bit warm and started melting the chocolate, but it created an awesome chocolaty swirl in the biscotti!
Fold chopped almonds and chocolate chips into the dough
Lightly flour a clean, flat surface.Â Shape dough into a long loaf shape and transfere to a cookie sheet
Into the oven for 25 minutes at 350 degrees F.
CutÂ loaf with aÂ serratedÂ knife into .5 in slices.
toast and flip and toast