I haven’t made any biscotti in quite some time. Today was the perfect day to bake and I decided that I wanted to enjoy the crispness of a biscotti with some hot tea, although the children prefer milk. This is a recipe I have made several times but tweaked it to make it double chocolate, chocolate anything sounds so good when you are pregnant!
Although it seems that there are quite a few steps, this recipe is so simple and well worth the time! I love that you can change it up depending on what type of nuts you have on hand or even substitute the chocolate chips for dried fruit, either way it will be delicious!
Double Chocolate Almond Biscotti Recipe
- 2 ½ cups Flour (your choice, I use oat flour)
- ½ cup of Cocoa or Carob Powder
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- 5 Tablespoons Softened Butter
- ½ cup Sugar
- ½ cup Sucanat or Brown Sugar
- 2 Eggs
- 1 teaspoon Vanilla Extract
- ½ cup Chopped Almonds
- 1/2 cup of Chocolate Chips
- Sugar or Sucanat for sprinkling
Position your oven racks near the center of the oven and preheat the oven to 325 degrees. Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, cocoa, baking powder, and salt. Set aside.
With your mixer, beat the butter, and sweeteners until blended. Beat in the eggs one at a time and then the vanilla extract. On low speed slowly add in your flour mixture until blended. Add your almonds ad chocolate chips; fold until just combined.
Flour your working surface and place your dough onto it. Divide it in half. The dough will be quite sticky and add in more flour as needed to be able to work with the dough.
Shape each piece of dough into a 12 inch log and transfer onto your baking sheets. Form the logs until they are about 4 inches wide.
Then brush each log slightly with water and sprinkle with sugar or sucanat.
Bake for 30 to 35 minutes until the dough feels crusty and firm to the touch. Allow it to cool for 10 minutes and reduce your oven’s heat to 300 degrees.
To get the best results, use a serrated knife and cut the logs diagonally into about ½ inch slices. Place back onto the baking sheets, cut side down. Continue to bake for an additional 18-22 minutes. Allow to cool completely.