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Almond Double Chocolate Biscotti

Prep Time20 minutes
45 minutes
Total Time2 hours 30 minutes
Course: Dessert
Keyword: almond, chocolate, cookies
Servings: 40 pieces
Cost: $2-3

Ingredients

  • 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

Instructions

  • 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!

Notes

  • 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