Double Chocolate Biscotti |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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All of my favorite flavors and textures in one deliciously crispy cookie. Ingredients:
1 cup raw whole almond |
1 cup unsalted butter, at room temperature |
3 cups sugar |
5 large eggs |
1/2 cup cocoa powder |
3 3/4 cups all-purpose flour |
1 tablespoon baking powder |
1 1/4 cups semi-sweet chocolate chips |
Directions:
1. Preheat oven to 325*F Place almonds in a small baking dish and place in the oven until lightly browned, about 15 minutes.
2. Set aside and reduce the oven temperature to 300*F.
3. Using an electric mixer, cream the butter and sugar until fluffy, about 10 minutes.
4. Beat in the eggs, one at a time.
5. Add the cocoa powder.
6. Sift the flour and baking powder into the batter and mix until combined.
7. Fold in the nuts and chocolate chips.
8. Lightly grease 2 baking sheets with butter and dust with flour, tapping off any excess.
9. Divide the dough into quarters and shape into 2 inch wide by 1 inch high loaves.
10. Arrange two loaves on each pan, at least 4 inches away from each other.
11. Bake 25 to 30 minutes until they begin to brown and crack on the top.
12. Remove from the oven and let cool slightly.
13. When cool enough to handle, cut into 1/2 inch thick slices, using a serrated knife.
14. Spread the slices on the baking sheet and return to the oven, baking until they are lightly brown and dry, about 10 minutes longer.
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