Description
A slightly sweet crunchy almond biscotti dipped in melted dark chocolate. They are the perfect sweet treat with a cup of coffee!
Ingredients
Scale
- 1 cup of sliced almonds, toasted
- 2/3 cup of sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon of baking powder
- 1 3/4 cups all purpose flour
- 10 oz. dark chocolate chips, melted
Instructions
- Preheat oven to 350º.
- Toast sliced almonds in a medium size pan at medium high heat for 5-7 minutes or until golden, stir almonds as needed. Remove almonds from heat and let cool. Set aside.
- In a stand mixer {using the whisk attachment}, beat sugar and eggs until thick (about 5 minutes). Next, beat in the almond extract and vanilla extract.
- In a separate bowl, sift flour, baking powder, and salt.
- Add sifted dry ingredients to the egg mixture and mix until combined. Fold in the sliced almonds.
- Place dough on a baking sheet sprayed with PAM. Form dough into a log, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide.
- Bake for 25 minutes, or until the log is firm.
- Remove from oven and let cool on a wire rack for about 10 minutes.
- Reduce oven temperature to 325.
- Transfer the log to a cutting board and cut into 3/4 inch diagonal slices.
- Place the biscotti, cut side down, on the baking sheet. Bake for about 10 minutes, turn slices over, and bake for another 10 minutes or until golden brown.
- Remove from oven and let cool.
- Put dark chocolate chips in a bowl and melt in microwave {about 2 minutes}.
- Dunk one side of your biscotti in the chocolate and place back on baking sheet to harden. {if you want chocolate to harden sooner, put in refrigerator}
- Store in an airtight container or eat!
Notes
Recipe adapted from Italian Dessert Recipes
