It sneaks up on you.
5:30am on a work day.
A compelling desire to brew coffee.
Not because you want coffee.
But because you want to dip your biscotti into coffee.
It's happening. Right here in _________ (wherever you live).
Coffee is being brewed solely as a dip to delicious baked goods.
After my first attempt with biscotti, I knew I wanted to do it again. With more chocolate.
Because I can. Double Chocolate Almond Biscotti. We got this!
What You Need
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup sugar
1 cup flour
1/2 cup coarsely chopped almonds
1/4 cup baking cocoa
1/4 teaspoon salt
1/2 cup chocolate chips
What You Do
Preheat the oven to 350. Line a baking sheet with a silicone baking mat.
In a large bowl, beat the eggs and extracts. Beat in the sugar. Combine the flour, almonds, cocoa and salt. Gradually add to egg mixture. Stir in chocolate chips.
Spoon/scrape dough into the center of the baking sheet and form into a 14x3 inch rectangle. Just know that this is not a super firm dough and it's not going to hold a perfect shape. It's still going to taste great.
Bake for 20-25 minutes or until firm. Your original "rectangle" will spread when baking, so you will have a bigger finished product that you can slice into nice long biscotti slices (about 1 inch wide). If you want a softer biscotti - call it quits now (this is what I did - no regrets).
If you want a traditional hard biscotti, place your slices back on the baking mat and bake for another 15-20 minutes (flipping once half way through).
Do you have a new favorite 'thing' that you can't stop making? Share!
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