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How to Make Chocolate-Almond Biscotti

  • Overview

    Equally suited as a dunking companion to your morning coffee or a sweet afternoon treat, biscotti are simple and delicious cookies. Meaning "twice baked" in Italian, they possess a bold crunch and can be rebaked at any time if they become soggy or stale. Additional flavors can be added to the basic biscotti dough--though anise is the classic taste--such as chocolate, nuts and dried fruits. Here are instructions for chocolate-almond biscotti. This recipe will yield 25 to 30 biscotti.
 

  • Step 1

    Preheat oven to 350 degrees F.

  • Step 2

    Sift flour, baking powder and salt together in a medium bowl. Set aside.

  • Step 3

    Whisk butter, sugar, eggs, anise extract and vanilla extract together in a large bowl, in order.

  • Step 4

    Add the dry mixture gradually to the wet mixture. Mix until thoroughly combined.

  • Step 5

    Add the almonds and chocolate and mix until incorporated.

  • Step 6

    Divide the dough into four pieces on a cookie sheet lined with parchment paper, and roll, then pat, into long loaves 3 inches wide by 3/4 inch high.

  • Step 7

    Bake the loaves for 25 minutes until golden brown.

  • Step 8

    Remove the cookie sheet and let cool 30 minutes.

  • Step 9

    Cut the loaves in diagonal pieces 1/2 inch to 3/4 inch wide.

  • Step 10

    Lay the biscotti pieces on their sides and rebake for 10 minutes.

  • Step 11

    Remove the cookie sheet from oven and let the biscotti cool completely.
  • 1
  • 3 3/4 cups all-purpose flour 1 tbsp. baking powder 1/2 tsp. salt 1/2 cup unsalted butter 1 3/4 cups granulated sugar 3 eggs 2 tsp. anise extract 1 tsp. vanilla extract 1 1/2 cups raw almonds 1 1/2 cups semisweet chocolate chips Sifter Whisk Parchment paper Cookie sheets
  • 3 3/4 cups all-purpose flour
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup unsalted butter
  • 1 3/4 cups granulated sugar
  • 3 eggs
  • 2 tsp. anise extract
  • 1 tsp. vanilla extract
  • 1 1/2 cups raw almonds
  • 1 1/2 cups semisweet chocolate chips
  • Sifter
  • Whisk
  • Parchment paper
  • Cookie sheets
  • One tbsp. anise seed can be substituted for the anise extract. If biscotti become stale or soggy, rebake in the oven for 10 minutes at 350 degrees F.
  • One tbsp. anise seed can be substituted for the anise extract.
  • If biscotti become stale or soggy, rebake in the oven for 10 minutes at 350 degrees F.
  • Cool biscotti completely before packing in containers or they will become soggy.
  • Cool biscotti completely before packing in containers or they will become soggy.
     
     
 
 

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