Recipe for toasted Almond and Chocolate Biscotti – just perfect dipped in a cup of tea.
1 cup almonds, chopped (I used 1/2 cup)
115 grams semisweet or bittersweet chocolate, chopped
1 cup firmly packed light brown sugar
1 Tbs. Coconut oil
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tablespoon instant espresso powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 1/2 teaspoons pure vanilla extract
Optional: 115 grams of dark chocolate for the chocolate glaze
Preheat oven to 350 degrees F/180 degrees celsius.
To toast almonds:
Spread on a baking sheet and bake for about 15 minutes or until lightly browned and the skins begin to blister and peel.
Remove from oven and place the nuts in a clean dish towel. Roll up the towel and let the nuts steam up for few minutes and then rub the towel with nuts inside to remove the skins from the nuts.
Cool and then chop.
Turn down oven temperature to 300 degrees F/150 degrees celsius. Line a large baking sheet with parchment paper.
In a food processor fitted with a metal blade, place the chopped chocolate and brown sugar and process until the chocolate is very fine.
In a large bowl, sift together the flour, cocoa powder, espresso powder, baking soda and salt.
In the bowl of your electric mixer, beat the eggs, coconut oil and vanilla extract until combined. Add the chocolate, sugar mixture and the flour mixture and beat until a stiff dough forms, adding the almonds about half way through mixing.
With floured hands divide the dough in half. On a lightly floured surface roll each half of dough into a log about 10 in/25cm long and 2 in/5cm wide. Transfer the logs to the prepared baking sheet, spacing about 3 in/7.5cm apart. Bake until almost firm to the touch, about 40 minutes. Remove from the oven, place on wire rack, and let cool for 15 minutes.
Using a spatula transfer the logs to a cutting board. Using a serrated knife cut the dough into slices 3/4 in/2cm thick on the diagonal. Arrange the slices cut-side down on the baking sheet. Bake for another 15 minutes. Turn the slices over and bake until crisp and dry, about 15 minutes longer. Remove from oven and let cool on wire rack.
These are even better with a chocolate glaze:
Melt about 115 grams of dark chocolate. Watch carefully as chocolate can easily burn.
Stir to melt.
Dip each biscotti bottom into the chocolate and let it dry on a parchment lined baking sheet.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.