We were at Sam’s Club about a week ago and I saw the price of biscotti and thought to myself that I could make them at home way cheaper then it cost to buy them. Well while Hubby and I were away on our mini vacation he went to go fish and I decided to try and whip up some biscotti. Although Hubby was not successful in the fishing department, I succeeded with the biscotti. To be honest I didn’t want to have to watch him clean fish, so I am kind of glad we had steak that night instead of fish and biscotti for dessert.
Biscottis are traditionally Italian cookies. The word biscotti originates from biscotto which refers to a biscuit that is twice baked. The process of baking it twice, which ultimately dries it out, allows for a longer shelf life then a regular cookie or biscuit.
Almond & Chocolate Biscotti (adapted from Joy of Baking)
1 cup blanched whole almonds, toasted and chopped coarsely
1 teaspoon baking powder
1/8 teaspoon salt
2 cups all-purpose flour
3/4 cup granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
3 oz semi-sweet chocolate
Preheat oven to 350 degrees. Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.
Reduce oven temperature to 300 degrees and line a baking sheet with parchment paper.
In a small bowl lightly beat the eggs and extracts together. Set aside.
In the bowl of your electric mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through.
Dampen or flour your hands to form the log as the dough is quite sticky. Transfer the dough to your parchment lined baking sheet and form into a log, about 12 inches long and 3 1/2 inches wide. Bake for 35-40 minutes, or until firm to the touch (logs will spread during baking). Remove from oven and let cool on a wire rack for about 10 minutes.
Transfer logs to a cutting board and, using a serrated knife, cut log into slices 1/2 inch thick . Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool.
Melt chocolate in a double boiler. Dip biscotti into melted chocolate, spread with small spatula, let dry on clean baking sheet in frig. If you have any almonds left over, sprinkle with almonds.
Store in air tight container.