Ingredients for Almond Chocolate Biscotti
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- Unsweetened Cocoa Powder (not used in this recipe)
- 1 cup sliced almonds, lightly toasted
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon almond extract
- 2 large eggs
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup mini chocolate chips
- 1 teaspoon vanilla extract
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How to Make Almond Chocolate Biscotti
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and both sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the chopped almonds and chocolate chips.
- Turn the dough out onto a lightly floured surface and shape it into a log about 12 inches long and 2 inches wide. Place the log onto the prepared baking sheet.
- Bake for 25-30 minutes, or until the log is lightly golden brown.
- Remove the log from the oven and let it cool on the baking sheet for 10 minutes.
- Reduce oven temperature to 325°F (160°C).
- Using a serrated knife, slice the log diagonally into 1/2-inch thick slices.
- Arrange the slices, cut side down, on the baking sheet.
- Bake for another 10-15 minutes, or until the biscotti are golden brown and crisp.
- Let the biscotti cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
45g
Fat
8g
Carbs
8g
