Biscotti seem to be underrated cookies. Some might forget that they’re cookies, or that they even exist at all (hint: I might be included in that group). But I can’t recall anyone disliking biscotti! They’re versatile and delicious! Done right, it can be perfect as a nibble with coffee or tea in the morning, or as an afternoon snack, and even a post-dinner/midnight munch.
Personally, I find that biscotti is best when in the chocolate variety and also when they’re a bit nutty! So that’s what we’ve got here. Mix in whole almonds and bittersweet chocolate chips in a deep chocolate shortbread-cookie base and voilá, the perfect biscotti!
Dig into this easy twice-baked cookie! It’s even less work than rolling out 24 cookie dough balls. You shape it sort of into a patty-like oblong thing, bake it, slice it thin, and bake it again. The least kind of work is the best! And this is pretty minimal, fairly hands clean if you prefer that style of baking. I mean, honestly, could you go wrong with almond and chocolate in a sweet little, crunchy, rich biscotti?? Daring you to try this recipe at once!
Almond Double Chocolate Biscotti
- 4 Tbsp unsalted butter, room temperature
- 1-1/2 cup brown sugar
- 1/3 cup white sugar
- 1 tsp vanilla extract
- 3 large eggs
- 2 cups all-purpose flour
- 3/4 cup cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup bittersweet chocolate chips
- 3/4 cup whole raw almonds
- 2 Tbsp demerara sugar, or other coarse sugar (optional)
- 1/4 cup white chocolate
- 2 Tbsp heavy cream
- Cream butter and sugars together until smooth with a hand mixer or whisk. Add vanilla and mix in the eggs one at a time.
- Combine the flour, cocoa powder, baking soda, and salt in a bowl. Sift if it looks clumpy.
- Mix on a low speed or hand whisk the flour mixture into the wet mixture. The mixture will be fairly wet and sticky.
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper or silicone mat.
- Mix in the chocolate chips and whole almonds.
- Divide the dough in half and shape into an oval, or like a log. Each piece should be oblong. Sprinkle sugar on top, if desired.
- Bake for about 35 min, until slightly springy to touch. Cool on a rack to room temperature.
- Preheat oven again, this time to 325ºF.
- Meanwhile, slice the biscotti loaves with 1/2 inch thicknesses.
- Lay the biscotti pieces flat (cut sides facing down/up) on the same prepared baking trays and bake until firm, about 15 min. They may still feel wet, but they'll dry and crisp out more outside the oven.
- Cool on a rack. Make the drizzle by melting the white chocolate and cream on a double broiler or microwave. Use a spoon to scoop and drizzle over the biscotti, as desired and enjoy!
- Cooling the biscotti between bakes is important in making clean cuts. Serrated or bread knives work well here!
- If using the microwave for the white chocolate drizzle, make sure to only heat in 15 sec increments to prevent burning the chocolate, and stir between each increment. For a double broiler, set a larger bowl above a pot with an inch of simmering water and whisk until melted. This is a more involved method, but ensures even melting and prevents burning.
- Based on NYT Cooking
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