Today's cookie is Chocolate Almond Biscotti. Its wonderful dunked in hot cocoa or coffee, and, of course, by itself. Today is also my friend Linda's birthday, so her daughter is going to come over today and we're going to make a batch. Since it is cold outside, we may embellish these by dipping one side in melted chocolate to make them extra decadent!
Biscotti are actually pretty hard to ruin, which puts them right up there in my eyes. They're very versatile and you can change up the add ins to make your own signature biscotti! If you want to make them "plain" replace the cocoa with flour, but if you add spices make sure to subtract that amount from the flour.
Chocolate Almond Biscotti
1 tsp vanilla extract
2/3 cup sugar
1 3/4 cups all-purpose flour
1/3 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
1/4 cup semisweet chocolate chips, mini ones
1/3 cup almonds, chopped
Preheat oven to 350.
Beat eggs, vanilla and sugar until lemon colored and thick, about 5 minutes.
Combine cocoa powder, flour baking powder and salt, and slowly stir into egg mixture.
Fold in chocolate chips and almonds
Shape into a log approximately 10" long and 3" wide, and bake on parchment paper for 30 minutes.
Remove from oven, allow to cool for 10 minutes, then cut into
1/2 to 3/4 inch wedges.
Place them back on the parchment paper flat (cut) side down, and bake for 5-7 minutes, then flip over and bake another 5-7 minutes.
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