Wednesday, December 1, 2010

Double Chocolate Almond Biscotti

Nothing beats eating double chocolate almond biscotti while drinking black coffee and playing cribbage on a rainy day.

I got this recipe off of the blog epicurious. Due to the shortage of walnuts in my household, I used almonds instead of walnuts, which was excellent (of course!). Also, I recommend cooking for less than 35 minutes, as the bottom of my loaves were completely black!!!!

Double Chocolate Almond Biscotti
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup almonds, chopped
3/4 cup semisweet chocolate chips
1 tablespoon confectioners' sugar

1. Preheat oven to 350°F. and butter and flour a large baking sheet.

2. In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in almonds and chocolate chips.

3. On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscottion baking sheet 5 minutes.

4. On a cutting board cutbiscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.

For the original recipe:

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