Almond Chocolate Biscotti
An Italian-style biscotti with almonds and chocolate chips, twice-baked for a crisp texture.
Ingredients
almonds
125g (4oz)
all-purpose flour
300g (10oz)
baking powder
1tsp
salt
1/2 tsp
granulated sugar
180g (6oz)
orange zest (finely chopped)
1/2
eggs
2
egg yolks
2
dark chocolate (cut into small bean-sized pieces)
90g (3oz)
egg white (lightly beaten)
1
Instructions
1
Step 1
Place the almonds on ungreased parchment paper and bake in a preheated oven for about 10 minutes. Once cooled, roughly chop half of the almonds and set aside.
2
Step 2
Grind the remaining almonds into a fine powder using a food processor or blender. Sift the flour, baking powder, and salt into a bowl, then stir in the sugar, almond meal, and chopped orange zest. Form a well in the center of the dry ingredients and add the eggs and egg yolks. Begin stirring from the center, gradually incorporating the flour until all the ingredients are evenly combined. Then fold in the coarser chopped almonds and chocolate pieces.
3
Step 3
Turn the dough out onto a work surface dusted with a thin layer of flour, handling it as gently as possible. Divide the dough into four equal portions and shape each into a log about 23x4 cm (9x1.5 inches). Brush with egg white. Place the four logs on greased parchment paper, leaving space between them. Then bake in a preheated oven for 20 minutes. Remove the dough and lower the oven temperature setting.
4
Step 4
Slice the logs diagonally into pieces about 1 cm (0.5 inches) thick. Place the slices on ungreased parchment paper.
5
Step 5
Bake in the oven for 25-30 minutes, flipping once during baking. Remove the biscotti from the oven and leave them on the parchment paper until completely cooled.
