Chocolate almond biscotti
Description
The recipe won't take much time. Instead of hazelnuts, you can add sliced almonds or dried cherries to the biscotti. Serve chilled.
Instructions
- 1
Step 1
1. Preheat the oven to 175 degrees with the rack in the center. Line a baking sheet with parchment paper or a silicone mat. Sift together flour, cocoa, espresso powder, baking soda, baking powder, and salt.
- 2
Step 2
2. Using a mixer in a large bowl, beat butter and sugar together on medium speed for 2 minutes. Add eggs and vanilla extract, beat for another 2 minutes. Reduce mixer speed to low and add dry ingredients in 3 additions. Mix until just combined. Stir in chopped nuts and roughly chopped chocolate.
- 3
Step 3
3. Place the dough on a work surface and knead. Divide the dough in half. Shape one half into a log measuring 2x5 cm and 30 cm in length. Repeat with the remaining half. Place the logs onto a baking sheet and sprinkle lightly with sugar.
- 4
Step 4
4. Bake for about 25 minutes, until the dough cracks. Remove the baking sheet from the oven and let cool for about 20 minutes.
- 5
Step 5
5. Using a long serrated knife, slice each log into pieces about 1 cm thick. Place the slices on a baking sheet and bake the cookies for 10 minutes. Cool the biscotti on a wire rack and serve.