Almond and Chocolate Chunk Biscotti |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 36 |
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from sweet pea's kitchen - /2010/08/28/almond-and-chocolate-chunk-biscotti/ Ingredients:
2 1/2 cups all-purpose flour |
1 teaspoon baking powder |
3 large eggs, room temperature |
1 cup sugar |
1/2 teaspoon vanilla extract |
1 1/4 cups almonds, toasted, coarsely chopped |
7 ounces bittersweet chocolate or 7 ounces semisweet chocolate, coarsely chopped |
Directions:
1. Preheat oven to 350°F Line a baking sheet with parchment paper.
2. In a small bowl, whisk together flour and baking powder.
3. In a stand mixer, whisk eggs, sugar, and vanilla on medium speed until the mixture thickens and holds its shape - about 5 minutes.
4. Using a rubber spatula, stir the flour mixture into the egg mixture. Mix in the almonds and chocolate.
5. On a lightly floured work surface, divide the dough in half. Using dampened hands, shape each loaf into a log 3 inches in diameter. Set the logs lengthwise on the baking sheet. Dampen your hands and smooth the surface of the logs.
6. Bake, rotating the sheet halfway through baking, until logs are lightly browned - about 20 minutes. Remove logs from baking sheet and decrease oven temperature to 300°F Let the logs rest for 10-15 minutes.
7. Transfer the logs to a cutting board. Slice each log diagonally with a serrated bread knife into slices 1/2 inch thick. Place the cookies, cut sides up, in a single layer on the baking sheet. Bake the biscotti about 10 minutes, then flip and bake another 10 minutes. Once cooled, if you desire you may dip the biscotti into melted chocolate and sprinkle with crushed almonds.
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