Ingredients for Italian Chocolate Almond Biscotti
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How to Make Italian Chocolate Almond Biscotti
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the cocoa powder and baking powder; beat until well combined.
- Beat in the eggs one at a time, then gradually add 2 ½ cups of the flour, beating until just combined.
- Stir in the remaining 1 cup of flour and the sliced almonds until just incorporated. Do not overmix.
- Divide the dough into three equal portions.
- Shape each portion into a long log (approximately 12 inches long and 2 inches wide) on the prepared baking sheet.
- Gently flatten the logs to about 2 inches wide.
- Bake for 20-25 minutes, or until the logs are set but not completely firm.
- Let the logs cool on the baking sheet for 45 minutes to an hour.
- Reduce oven temperature to 325°F (160°C).
- Using a serrated knife, cut the cooled logs diagonally into ½-inch thick slices.
- Arrange the slices, cut-side down, on the baking sheet.
- Bake for 8-10 minutes per side, or until golden brown and crisp. Keep a close eye to prevent burning.
- Let the biscotti cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
25g
Fat
10g
Carbs
2g
