Italian Chocolate Almond Biscotti Food

CHOCOLATE ALMOND BISCOTTI

Steps:

• Pre-heat oven to 350°. Line a cookie sheet with parchment paper.
• On an unlined cookie sheet toast almonds for approximately 5 minutes in the pre-heated oven. Remove from oven, move to a small bowl and let cool.
• In a medium bowl beat eggs and sugar to combine, then add flour, cocoa, salt, baking powder, honey, vanilla and zest and combine with a wooden spoon, then fold in the almonds.
• Move to a lightly floured flat surface and gently knead into a soft dough.
• Divide into 2-3 parts and form into 2-3 logs (I found 3 logs to be just right). Approximately 8-10 inches long, place on prepared cookie sheet and brush with beaten egg (a small egg), bake for approximately 20 minutes.
• Remove from oven, let sit 5 minutes and then cut each log into 1/4 inch slices on the diagonal, place cut side up on the cookie sheet and bake again for approximately 5-10 minutes or until dry. Let cool completely before dipping in melted chocolate. Enjoy!

CHOCOLATE ALMOND BISCOTTI

Steps:

• In a standing mixer with a paddle attachment combine flour, sugar, cocoa powder, baking soda and salt. Mix together eggs, egg whites and vanilla extract. Gradually add egg mixture to flour mixture blending on low. Toss almonds with chocolate chips then add to flour mixture and blend just until combined.
• On a well floured surface roll dough into 2 logs, 2 inches in diameter. Place on a greased sheet pan and brush with beaten egg. Bake at 350 degrees until light golden brown, about 30-35 minutes. Allow logs to cool 15 minutes then cut into slices on the bias. Place slices on a greased sheet pan and bake in a 350 degree oven until toasted, about 15-20 minutes. Cool. Store in an airtight container.

CHOCOLATE-ALMOND BISCOTTI

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a cookie sheet and set aside.
• Place 3/4 cup of toasted almonds in a food processor and pulse until ground.
• Beat butter in large bowl for 30 seconds, then add sugar, cocoa, baking powder, baking soda and salt; beat until combined.
• Beat in eggs and almond extract.
• Beat in as much of the flour as you can with mixer.
• By Hand, stir in remaining flour, the ground almonds and the remaining 3/4 cup of sliced almonds.
• On pieces of wax paper, shape dough into two 14 inch long rolls.
• Place rolls on prepared cookie sheet at least 5 inches apart, flatten slightly.
• Bake 25-30 minutes or until wooden pick inserted near centers comes out clean.
• Cool on cookie sheet for 1 hour.
• Cut each roll diagonally into 1/2 inch thick slices.
• Place slices, cut sides down, on ungreased cookie sheets.
• Bake 8 minutes.
• Turn slices; bake 7 to 9 minutes more or until cookies are dry and begin to crisp (do not overbake).
• Remove from cookie sheets to wire racks.
• Cool completely.
• If desired, to make glaze or drizzle, place semi sweet chips and white chips in separate small microwave safe bowls.
• Add 1 teaspoon of shortening to each bowl.
• Microwave on high for 1 minute, stirring once; stir.
• If necessary, microwave an additional 15 seconds or until chips are melted and mixtures are smooth when stirred.
• Dip biscotti into mixtures or drizzle over tops.

ITALIAN CHOCOLATE ALMOND BISCOTTI

Steps:

• Beat butter until softened. Add sugar, cocoa powder, and baking powder; beat until combined. Beat in eggs and as much of the flour as possible. Stir in remaining flour by hand along with the sliced almonds.
• Divide dough into thirds. Shape each into a long log on a slightly greased cookie sheet. Flatten logs until 2inches wide (about 1/4 to 1/2 inch high). Bake at 375°F for 20-25 minutes. Logs will be fairly hard, but not completely. Cool for 45 minutes to an hour, then cut diagonally into 1/2 inch wide slices. Place back on the cookie sheet with cut side down and cook in 325°F for 8 minutes on each side. Slices should be hard and brittle.