I love making biscotti, it's one of my favorite things to bake. It's just as easy as cookies, it's something different than cookies, and they last forever. Not to mention, they are a great breakfast option for lazy days, or days at home.
Biscotti are the perfect dipping cookie too. Tea, coffee, milk, hot cocoa - whatever you want it's perfect for pairing with biscotti. I prefer to pair this Chocolate Almond Biscotti with a cup of tea. Speaking of tea, we just got in the cutest tea jars at the bake shop. We are now carrying The Tea Spot and I'm in love with all their organic teas!
I dipped these in milk chocolate because we always have more milk chocolate on hand at the shop because it's only used for a few things, compared to dark chocolate. But, you could also dip them in dark chocolate if you prefer as well. But, I really like the smooth milk chocolate combined with the richer flavor of the cocoa in the biscotti. Get the recipe for my Chocolate Almond Biscotti below.
Chocolate Almond Biscotti
1 stick (113 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
1 teaspoon organic vanilla extract
2 organic large eggs
212 grams (1 2/3 cups) organic all purpose flour
43 grams (1/2 cup) organic Dutch cocoa powder, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
113 grams (1 cup) organic sliced almonds with their skins
10 ounces organic milk chocolate, chopped
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly, enough to break the yolks.
In a separate bowl, add the flour, cocoa, baking powder, and sea salt and whisk together. Add to the butter mixture and mix on low until a stiff dough forms. Add in the sliced almonds and mix until incorporated.
Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 13 x 3 inches.
Bake for 35 minutes. Remove log of cookie dough from the oven and let rest for 10 minutes.
Then slice into 12 biscotti pieces and bake again for 20 minutes. Allow to cool completely on baking sheet.
Once the biscotti has cooled, using a double boiler melt 80% of the milk chocolate. Once it reaches 110°F on a chocolate thermometer (find here), remove from heat and add in the remaining 20% and stir to combine completely. Allow the chocolate to sit until it reaches 91°F on a chocolate thermometer and is in the tempering stage.
Dip one side of each biscotti into the milk chocolate, place back on the baking sheet. Repeat with the rest of the biscotti. Place baking sheet in fridge to set the chocolate for about 1 hour.
Store in a cool dry place, or in the fridge for up to 7 days.
Gluten Free – Replace the all purpose flour with 227 grams (scant 1 1/2 cups) organic gluten free flour blend.
High Altitude – Bake at 350°F for 30 minutes. Remove log of cookie dough from the oven and let rest for 10 minutes. Cut as instructed, and bake again for 15 minutes.