Chocolate Almond Biscotti
Crisp, dark Italian biscotti studded with chocolate and toasted almond slices — perfect for crumbling over ice cream.
Ingredients
bittersweet chocolate (coarsely chopped)
1 (3.5 oz)
all-purpose flour
1¾ cup
baking powder
1 tsp
salt
¼ tsp
Dutch-processed cocoa powder
¾ cup
unsalted butter (softened)
9 tbsp
granulated sugar
1¼ cup
large eggs
2
vanilla extract
1 tsp
mini semi-sweet chocolate chips
1 cup
blanched whole almonds (toasted and coarsely chopped)
1 cup
coarse sugar (for sprinkling)
to taste
Instructions
1
Preheat and Prepare
Position two racks near the center of the oven and preheat to 325°F. Line two baking sheets with parchment paper.
2
Melt the Chocolate
Melt the chocolate in a double boiler over barely simmering water, stirring occasionally until smooth. Set the chocolate aside to cool.
3
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Sift the cocoa powder over the dry ingredients and whisk to combine. Set aside.
4
Make the Dough
In an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until combined, about 1 minute. Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. Add the cooled melted chocolate and vanilla and beat. Reduce the speed to low, add the flour mixture, and beat until just combined. Stir in the chocolate chips and almonds until incorporated.
5
Shape and First Bake
Scrape the dough onto a work surface and form into a disk. Divide in half. Lightly flour the surface and shape each half into a 12-inch log. Transfer to the prepared baking sheets, spacing them about 3 inches apart (the dough will spread slightly). Using the heel of your hand, gently press to flatten to 2 inches wide. Sprinkle the logs with coarse sugar. Bake on the upper rack for 40 minutes, or until they spring back when lightly touched. Cool on a rack for 20 minutes. Reduce the oven temperature to 300°F.
6
Slice and Second Bake
Carefully transfer the logs to a cutting surface. Line the baking sheets with clean parchment paper. Using a serrated knife, cut on the diagonal into ½-inch slices. Place the slices cut-side down on the two baking sheets, spacing ½ inch apart. Bake for an additional 15 to 20 minutes, switching the sheets halfway through, until the biscotti are dry. Transfer the biscotti to a rack to cool completely.
