Biscotti can be simple or fancy, which is one thing that makes them such good treats. This recipe is adapted from a basic chocolate biscotti recipe in my Better Homes & Gardens Cookbook.
Instead of adding chopped white and semisweet chocolate to the dough like the original recipe called for, I chose to go the chocolate almond route. I mixed in some almond extract along with the eggs, then once the biscotti baked and cooled, I dipped them in chocolate and sprinkled on some chopped toasted almonds. You could certainly leave them plain if you like, or mix the chopped almonds into the dough. Maybe I’ll do that next time.
Ingredients
- 5 1/3 tablespoons butter
- 2/3 cup sugar
- 1/4 cup cocoa powder
- 2 teaspoons baking powder
- 2 eggs
- 1 teaspoon almond extract
- 1 3/4 cups flour
- 2 tablespoons vegetable shortening
- 1 cup semisweet chocolate chips
- About 1/3 cup chopped toasted almonds
Preparation
Preheat oven to 375 degrees. Line a large baking sheet with parchment.
In a mixing bowl, beat butter on medium speed for 1-2 minutes. Add sugar, cocoa powder, and baking powder, beating well to combine.
Scrape down the bowl and add eggs and almond extract, beating well to combine. Add flour and beat to combine; dough will be fairly thick and sticky.
Lightly dust your counter top with flour and turn dough out onto it; divide into two portions, and shape each portion into a 9-inch log. Transfer logs to the baking sheet and flatten each slightly.
Bake for 20 minutes, until a cake tester inserted in the center comes out clean. Remove from oven and cool for 1 hour.
Preheat oven to 325 degrees. Transfer logs to a cutting board and cut into 1-inch slices. Return slices to the baking sheet and bake for 8-9 minutes on one side, then flip and bake for another 8-9 minutes on the other side. Remove from the oven and cool completely before dipping.
Once biscotti are cool, combine shortening and chocolate chips in a small saucepan over low heat and stir until the mixture is melted and smooth.
Line a cool baking sheet with waxed paper. Dip one end of each biscotti into the chocolate, then place on waxed paper. Top with chopped toasted almonds; allow chocolate to set before storing. Store in an airtight container between sheets of waxed paper for up to 3 days.
Makes about 24
amy bakes in the 'burgh 