Dark Chocolate Chunk Almond Biscotti
I was thrilled to read that a little dark chocolate every day is actually good for you. I don’t eat a lot of chocolate on a day to day basis, but if I do have an occasional chocolate craving it is dark chocolate I crave. These biscotti came together when I was cleaning out my pantry attempting to use up some leftover ingredients that I had bought for Christmas baking that never did get used. I had a whole bag full of slivered almonds as well as a dark chocolate bar that I thought would be delicious in my weekly biscotti recipe. The biscotti turned out really well, and almost taste a little like chocolate chip cookies.
Buon Appetito!
Deborah Mele
Dark Chocolate Chunk Almond Biscotti
Yield:
About 2 Dozen
Prep Time:
20 minutes
Cook Time:
45 minutes
Dark chocolate and almonds are a perfect pair in these crisp biscotti.
Ingredients
- 2 Tablespoons Softened Butter
- 3/4 Cup Sugar
- 2 Large Eggs
- 1 Teaspoon Almond Extract
- 2 Cups All-purpose Flour
- 2 Teaspoons Baking Powder
- Pinch of Salt
- 1 Cup Slivered Almonds
- 1/2 Cup Chopped Dark Chocolate
Instructions
- Assemble ingredients - Flour, sugar, butter, eggs, baking powder, extract, salt, chocolate & nuts.
- Preheat oven to 325 degrees F.
- Prepare baking sheet with either non-stick baking spray, parchment paper, or silicon sheets.
- In a bowl, add the butter, extract, sugar, and eggs and use a hand mixer to completely blend.
- Stir together the flour, salt and baking powder in a separate bowl, then add the flour to the egg mixture.
- Use a spoon, and stir the flour mixture into the egg mixture until the dough comes together.
- Add the nuts and chocolate to the batter and stir to distribute into the dough.
- Dump the batter onto a lightly floured surface and knead gently for a minute or two to bring the dough together.
- The dough should be moist, not sticky, and if it is very sticky add an additional tablespoonful of flour as you knead.
- Form the dough into one large or two smaller logs on prepared baking sheet. (The logs should be about 1 1/2 inches in height.)
- Bake the log in the preheated oven for about 35 minutes for one larger log, or 25 to 30 minutes for two smaller logs.
- The log is done when it is almost firm to the touch in the center, with cracks across the top.
- Let cool 10 to 15 minutes.
- Reduce the oven temperature to 300 degrees.
- Once the log has cooled, use a serrated knife and slice the log into 1/2 inch slices.
- Lay the slices flat on the baking sheet and bake for 10 minutes. Turn the slices over and bake an additional 8 minutes.
- Allow the cookies to cool completely before handling.
- The cookies will crisp up as they cool.
- Store in an airtight container for a couple of weeks.
