ALMOND AND CHOCOLATE CHUNK BISCOTTI
Steps:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a small bowl, whisk together the flour and the baking powder.
- In a stand mixer fitted with the whip attachment, whisk the eggs, sugar, and vanilla on medium speed until the mixture thickens and holds its shape, about 5 minutes. Using a rubber spatula, stir the flour mixture into the egg mixture, then mix in the almonds and chocolate.
- On a lightly floured work surface, divide the dough in half. Using dampened hands, shape each half into a log 3 inches (8 cm) in diameter. Set the logs lengthwise on the prepared baking sheet, evenly spacing them apart. Dampen your hands and smooth the surface of the logs.
- Bake, rotating the baking sheet midway through baking, until the logs are lightly browned, about 20 minutes. (They will flatten out during baking.) Remove the baking sheet from the oven and decrease the oven temperature to 300°F (150°C). Let the logs cool on the baking sheet for 10 to 15 minutes.
- Transfer the logs to a cutting board. With a serrated bread knife, cut each log diagonally into slices 1/2 inch (1.5 cm) thick. Place the cookies, cut sides up, in a single layer on the baking sheet. (If necessary, use an additional baking sheet.) Bake until the biscotti are firm, about 20 minutes, flipping them midway through baking. Let cool completely; they'll continue to firm up as they cool.
- Storage
- The biscotti will keep in an airtight container for up to 1 week.
- Variation
- You can substitute 1 1/2 cups (240 g) chocolate chips for the chopped chocolate, if you like, although I prefer the irregularity of chocolate chunks in these cookies.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
.JPG)
GTX_ kemo
[email protected]I love the combination of chocolate and almonds in these biscotti. They're the perfect snack to have with coffee or tea.
Sean Millar
[email protected]These were so easy to make and they're the perfect gift for friends and family.
KHAN SHAHEB
[email protected]I made these for my Christmas party and they were a big hit. I'll definitely be making them again next year.
Joseph Zara
[email protected]I'm not a fan of almonds, so I substituted walnuts instead. They turned out great!
Onyeka Topisto
[email protected]These were a little bland for my taste. Maybe I should have added more chocolate chips.
Khurram Ghumman
[email protected]I followed the recipe exactly, but my biscotti didn't turn out as good as I expected. They were a little dry.
Nacho_comedian
[email protected]I'm not sure what I did wrong, but my biscotti came out too hard. Maybe I overbaked them.
Kim Diya
[email protected]These were a little more work than I expected, but they were worth it. They're so good!
Nicholai Ostini
[email protected]I made these for my daughter's birthday party and they were a huge success. She and her friends loved them.
Mas kal Sadat
[email protected]These were a hit at my party! Everyone loved them.
Iqra Ahmed
[email protected]I'm not a big fan of biscotti, but these were really good. I liked the almond and chocolate chunks.
Ale_ gacha_official
[email protected]These were the perfect afternoon snack! They were crispy and flavorful, and the chocolate chunks were a nice touch.
Haris Tahir
[email protected]I thought the biscotti were too sweet, but my husband loved them.
Aerin Young Kim
[email protected]The biscotti were a little dry for my taste, but the flavor was good.
Nicole B
[email protected]These were so easy to make and they taste delicious! I'll definitely be making these again.
Pirinc Shakil
[email protected]I love biscotti and these were some of the best I've had. The almond and chocolate chunks were a great combination.
Verena Robinson
[email protected]These biscotti turned out amazing! They were crispy on the outside and chewy on the inside, with the perfect balance of sweetness from the chocolate chunks and almonds.