Biscotti are so easy to make, I don’t know why I’d ever buy them again. I’m not always in the mood to have them at all, but when I am, I use this recipe:
(from Joyofbaking.com, by Stephanie Jaworski)
2/3 c. sugar
1 t. vanilla
Mix together quickly (don’t overmix):
1 3/4 c. flour
3/4 t. baking powder
1/8 t. salt
Add dry to wet, then add in:
3/4 c. chopped almonds
4 oz. semisweet chocolate chips
Put dough on parchment-lined baking sheet, form into a log (4″wide x 12″). Bake 25 minutes at 350°F.
Let cool on a wire rack, about 10 minutes. Transfer to cutting board, cut into slices (about 3/4″ thick). Place these slices cut side down back on the baking sheet, and bake 10-15 minutes on each side. Let cool completely, and store in an airtight container.
0 Replies to “Chocolate Almond Biscotti”
This looks like a really good recipe, I’m going to try it soon. I have a jewish version of biscotti posted if you’re interested. http://vegetarilin.wordpress.com/tag/mondel-brodt/