Double Chocolate Almond Biscotti
Crunchy, twice baked Italian cookies enjoyed with coffee, ice cream or wine. Twist on traditional almond cookie features two types of chocolate.
Ingredients
- 57 grams butter (1/4 cup OR 4 tablespoons), room temperature
- 100 grams granulated sugar (1/2 cup)
- 50 grams light brown sugar (1/4 cup)
- 100 grams egg (2 large)
- 5 grams vanilla bean paste or extract (1 teaspoon)
- 45 grams unsweetened cocoa powder (1/2 cup)
- 190 grams all-purpose flour (1-1/2 cups)
- 5 grams baking powder (1 teaspoon)
- 1 gram fine sea salt (1/4 teaspoon)
- 115 grams sliced almonds (4 ounces), toasted
- 84 grams dark chocolate chunks or semi-sweet chocolate chips (4 ounces OR 1/2 cup)
- 28 grams dark chocolate or semi-sweet chocolate (1 ounce OR 2 tablespoons), melted (optional)
Instructions
- Preheat oven to 350 degrees F. (180 degrees C.). Line cookie sheet with parchment paper.
- Add butter, granulated sugar and light brown sugar to bowl of stand mixer. Beat on medium until light and fluffy, about 2 minutes. Add the eggs one at a time, beating after each addition. Add vanilla bean paste and beat just until incorporated.
- Add sifted unsweetened cocoa powder, all-purpose flour, baking powder, and fine sea salt to small mixing bowl. Whisk to combine.
- Gradually add the cocoa powder mixture to the sugar mixture about 1/4 cup at a time. Beat on low just long enough to incorporate.
- Stir in the toasted sliced almonds and dark chocolate chunks.
- Remove cookie dough from bowl to parchment paper on baking sheet. Form dough into rectangle measuring 10-inches x 4-inches, approximately 1-1/4 inches in height. Place on prepared cookie sheet.
- Bake cookie loaf in preheated oven for 25 minutes. Remove from oven. Cool for 5 to 10 minutes, just long enough for the dough to be cool enough to cut.
- Cut dough into (10) 1-inch x 4-inch cookies. Place cookies on their cut side. Return to oven to bake for 8 minutes. Flip cookies on to the other cut side and bake for an additional 8 minutes.
- Remove cookie sheet from oven and cool on wire rack.
- Drizzle melted chocolate over cooled cookies. (optional)
- Store double chocolate almond biscotti in airtight container for several days.