Chocolate Almond Biscotti

As I mentioned in the previous post, when I asked my sister what she wanted me to bring her for Shabbat she  said Orange Almond biscotti. Apparently, she had a craving. Unfortunately, I couldnt get my hands on oranges in time to make them so I asked her for an alternative suggestion. Without missing a beat she said, Chocolate Almond Biscotti. My response? Excellent choice. And so I popped open the Cookie Companion to the chapter devoted solely to these beloved Italian cookies and chose the recipe simply titled, Chocolate Almond Biscotti. Easy to make, biscotti are a twice baked cookie that are perfectly suited to a dip in your morning coffee, or whenever you're in the mood for a crunchy bite. The only suggestion I can offer is to chop the almonds on the smaller side so that they don't tear up the cookies when you're trying to slice them.


Chocolate Almond Biscotti

KAF Cookie Companion

Chocolate Mixture:

1/2 cup chopped bittersweet chocolate

1/4 cup Dutched cocoa powder

1 tsp espresso powder

Rest of Biscotti:

6 tbsp butter or margarine

2/3 cup sugar

1/4 tsp salt

1 tsp vanilla

1 1/2 tsp baking powder

2 eggs

2 cups flour

2/3 cup almonds

Place the chocolate, cocoa and espresso powder into the bowl of a food processor.

                                      

Process until the chocolate is very fine. Set aside.

Chop the almonds into small pieces. Set aside. Preheat the oven to 350. Line a large baking sheet with parchment paper. Set aside.

Place the margarine, sugar, salt, vanilla and baking powder in a bowl.

Beat until the mixture is smooth and creamy.

Add the eggs,

and beat until combined.

Add the flour and chocolate mixture at the same time.

Mix to make a cohesive dough.

Add the chopped nuts,

and mix to blend.

Press the dough into a log on the bake sheet, smoothing to even it out.

Bake for 25 minutes. Remove from the oven and allow to cool for 5-25 minutes. Reduce the oven temperature to 325. Using a serrated knife, slice the baked cookie into 3/4 inch slices. Stand them up on the baking sheet and bake for an additional 25 minutes. 

Remove from the oven and cool completely. Store in a zip top bag.