Smoked Almond Chocolate Chip Biscotti
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 4 tablespoons butter room temperature
- 1 cup firmly packed light brown sugar
- 2 eggs
- 1 1/2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 3/4 cup smoked almonds pulverized
- 3/4 cup semi-sweet mini chocolate chips
Instructions
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Preheat oven to 350°F.
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Line a baking sheet with parchment paper.
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Whisk together the flour and baking powder and set aside.
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In the bowl of a mixer, beat butter and sugar until combined.
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Add eggs and extract.
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Add flour mixture until thoroughly combined.
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Turn the mixer down to low and add almonds and chips.
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Divide the dough in half. Shape each half lengthwise on the baking sheet into a long log about 3 inches wide.
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Pat the tops down to flatten them. Make sure there is at least 2 inches between the logs.
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Bake for about 20-25 minutes until the logs turn golden brown.
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Turn oven down to 250°F. Remove the baking sheet. Let stand 10 minutes.
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Slice each log into 1-inch pieces. Lay them on their sides and return to the oven.
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When the biscotti are completely dry, transfer to a wire rack to cool completely.
Recipe Notes
For the Chocolate Dipped Version:
Ingredients:
1/2 cup semi-sweet chocolate chopped
A dab of vegetable shortening, if needed
Chocolate sprinkles
Directions:
Place the wire rack with the biscotti over a parchment-lined baking sheet.
Melt the chocolate in a shallow heat-proof bowl in the microwave at 30-second intervals.
Stir the chocolate in between until it is completely melted.
If the chocolate is too thick, add a dab of vegetable shortening and blend.
Place chocolate sprinkles on a flat plate.
Dip the bottoms of the biscotti into the melted chocolate, then gently press the dipped part into the sprinkles.
Lay biscotti on its side on the wire rack. If the space is big enough, stand the biscotti upside down, chocolate dipped side up.
When the chocolate has hardened, plate and serve.