Almond Biscotti

While I’m working on other savory recipes, I want to share another one of our favorite treats. Almond (chocolate) Biscotti!

I started making these during the holidays to give as gifts and shortly became a regular treat throughout the year. It’s a hit around here and I have to say it’s surprisingly very simple and easy to make.

This recipe makes a lot of biscottis, but there’s no such thing as too many right? To make larger biscottis, simply split the dough into 2 large logs instead of 4, which makes the same size as the ones sold in coffee shops. I prefer the smaller ones to dip into my morning coffee and maybe have another one with my afternoon tea. Yum! It’s also a perfect size for our kids as a snack/treat.

Oh, speaking of coffee shops – you know which one I’m talking about – sells these for $2.50 each! I haven’t bought these, or Blueberry Muffins in a few years and I bet you won’t either once you start making them. Definitely a must-have treat and I hope you like these as much as we do!

Chocolate Almond Biscotti

Servings: 32 medium/16 large

Prep time: 15 minutes

Bake time: 38 – 40 minutes

Ingredients

  • 10 tablespoons unsalted butter (room temp)
  • ½ cup sugar
  • 3 large eggs (room temp)
  • 2 teaspoon vanilla extract
  • 3 cup all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup sliced almonds
  • ½ cup mini chocolate chips – optional

Preparation

Preheat oven to 350F

Combine flour, salt, baking powder, gently stir to combine and set aside. In a large bowl using a wooden spoon or stand mixer with paddle attachment – mix butter and sugar until smooth creamy yellow. Add vanilla, eggs one at a time and mix until combined. Slowly add flour mixture, about ¼ cup at a time then add all the almonds, and chocolate chips if using, with the last part of the flour, mix until dough comes together and separates from the bowl. Careful to not over mix. The dough texture should be like cookie dough.

Divide dough into 4 equal portions and place on greased or lined cookie sheet. Shape each portion into logs and use palm to gently flatten each log. Lay logs side by side about 3-4 inch apart. Bake for 20 minutes. Remove from oven and let cool completely, about 15 minutes.

Once cooled, cut each log diagonally into 1 inch slices. Turn sliced side up and bake 10 minutes. Flip over to the other sliced side and bake another 8 minutes. Let cool completely. Enjoy with coffee, teas, or milk. Store the rest in an airtight container.

Recipe Notes

  • Room temperature ingredients bond together easily, creating a seamless and evenly textured batter. Cold ingredients do not incorporate well and results in uneven baking, lumpy frosting, dense cookies, flat breads, muffins and so on.
  • Mini chocolate chips are best but regular sized chocolate chips works
  • To make almond biscotti – leave out the chocolate chips and maybe add 2 tablespoons of sugar. We only use ½ cup and that’s plenty sweet for us, your choice.
  • Oven temperatures do vary, so you may need to adjust the bake time to lessen/add accordingly. I recommend adjusting in 2 minute increments to avoid over baking.
  • Photos are a combination of only almonds, with mini chocolate chips and with regular chocolate chips.

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