Food

Chocolate Almond Biscotti

My love for coffee and tea led me to a curiosity around their ‘best friend’ biscotti.  I can’t remember when I first tried biscotti- or if I ever have.  Why eat biscotti when I could have a muffin or some other rich, moist treat?  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.  I must say Wow! I can’t believe I didn’t try this dessert sooner!  A quick dip in your warm drink and the combo between soggy and crunch leads back to my days of dunking Oreos in milk – yet with a much more grown up feel!  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 | www.vanillaandvelvet.com

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

Directions

Blanched Almonds – Place almonds in boiling water for 1 minute. Drain and place in ice water.  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.  Toast blanched almonds for 8-10 minutes or until lightly browned.  Let cool and set aside.

In a mixing bowl beat sugar and eggs on high speed until thick and fluffy (approximately 5 minutes).  Beat in the vanilla extract.  In a separate bowl, stir together flour, baking powder and salt.  Slowly add the dry ingredients to the eggs mixture and beat with a bread hook until combined.  Chop chocolate and almonds 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.  Transfer log onto a baking sheet and bake for 25 minutes, or until firm to the touch.  Remove from the oven and let cool for 10 minutes.  Using a serrated knife, cut 1/2 slices in the log.

Reduce oven temperature to 325 degrees F.  Place biscotti slices, cut side down, on the baking sheet.  Bake for 8-10 minutes, turn slices over and bake for another 8-10 minutes – or until golden brown.  Let cool and store in an airtight container.

Chocolate Almond Biscotti | www.vanillaandvelvet.com

I was a little intimidated in making blanched almonds.  But, it was like cooking tiny potatoes– boil, ice, peel, toast.  Easy-no need for fear!

Chocolate Almond Biscotti | www.vanillaandvelvet.com
Stir together dry ingredients.

Chocolate Almond Biscotti | www.vanillaandvelvet.com

Beat eggs and sugar together until nice and  fluffy

Chocolate Almond Biscotti | www.vanillaandvelvet.com

Once mixture is light and fluffy (approximately five minutes) add vanilla.

Chocolate Almond Biscotti | www.vanillaandvelvet.com

Add in dry ingredients and beat with a dough hook until everything is combined.Chocolate Almond Biscotti | www.vanillaandvelvet.com

Allow blanched almonds to cool.  Combine blanched almonds and chocolate chips.

Chocolate Almond Biscotti | www.vanillaandvelvet.com

Chop blanched almonds and chocolate.  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!

Chocolate Almond Biscotti | www.vanillaandvelvet.com

Fold chopped almonds and chocolate chips into the dough

Chocolate Almond Biscotti | www.vanillaandvelvet.com

Lightly flour a clean, flat surface. Shape dough into a long loaf shape and transfere to a cookie sheet

Chocolate Almond Biscotti | www.vanillaandvelvet.com

Into the oven for 25 minutes at 350 degrees F.

Chocolate Almond Biscotti | www.vanillaandvelvet.com

Cut loaf with a serrated knife into .5 in slices.

Chocolate Almond Biscotti | www.vanillaandvelvet.com

toast and flip and toast

Chocolate Almond Biscotti | www.vanillaandvelvet.com

This article has 2 comments

  1. Andrew

    Ill be passing this along to Ellen! Can’t wait to taste it!

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