Ingredients for Chocolate Almond Biscotti
- Blanched Almond
- All Purpose Flour
- 1 cup semi-sweet chocolate chips
- Unsweetened Cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- Vanilla Extract
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How to Make Chocolate Almond Biscotti
- Preheat oven to 350°F (175°C).
- Toast 1 cup of whole almonds on a baking sheet for 8-12 minutes, or until golden brown, shaking the pan occasionally. Watch carefully to prevent burning.
- Reduce oven temperature to 300°F (150°C).
- In a food processor, pulse 1 cup semi-sweet chocolate chips with 1/2 cup all-purpose flour until you have coarse chocolate crumbs.
- In a large bowl, beat 2 large eggs with 1 cup granulated sugar and 1 teaspoon vanilla extract until light and fluffy.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate crumbs and toasted almonds.
- Turn the dough out onto a lightly floured surface. Divide the dough in half and shape each half into a log approximately 3 inches wide and 12 inches long (or two logs approximately 16-18 inches long).
- Place the logs 2.5 inches apart on a parchment-lined baking sheet.
- Bake for 45 minutes on the lower rack of the oven.
- Remove from oven and let cool on the baking sheet for 15 minutes.
- Carefully transfer the logs to a wire rack and let them cool completely.
- Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices.
- Arrange the biscotti slices, cut-side down, on baking sheets or directly on the oven rack.
- Bake at 300°F (150°C) for 20-25 minutes, flipping halfway through, until golden brown and crisp. Rotate baking sheets every 5-6 minutes for even baking.
- Let the biscotti cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
28g
Fat
3g
Carbs
4g
