Jingle bell, jingle bell, jingle bell rock…
The “Yes to Cooking” kitchen is very much ready for the holiday season. And what better way to break into the festivities than having some Almond Chocolate Biscotti while writing cards to family and friends?
Biscotti are twice-baked biscuits that are oblong-shaped and have a dry, crunchy texture. With a history rooted in the Italian city of Prato, these biscuits were considered a nonperishable food that people brought along long journeys and wars. That may not be too relevant nowadays, but these sure are delicious for ringing in the holiday season when served with coffee or tea.
Total Time: 1 hr.
Yield: About 14 biscotti
¾ cup whole almonds
1 ¼ cup unbleached flour
½ cup unsweetened cocoa powder
⅔ cup white sugar
2 large eggs
1 tsp. vanilla extract
1 tsp. baking powder
pinch of salt
1) Preheat oven to 350F (180C).
2) Toast almonds in a pan on low flame for 8-10 minutes or until golden. Remove from heat and chop coarsely.
3) Combine sugar and eggs in a bowl and beat until thick and sugar has dissolved(approximately 5 minutes). Beat in vanilla extract.
4) In a separate bowl, sift the flour, cocoa powder, baking powder and salt.
5) Combine flour mixture with egg batter in 2 batches. Mix until well combined.
6) Fold chopped almonds into the dough.
7) Form the dough into a log (about 4.5″ wide and 10″ long, or any other dimension you prefer) on a baking tray lined with parchment paper.
8) Bake in oven for 25 minutes, or until the log is firm. Remove from oven and let cool on a wire rack for about 10 minutes.
9) Reduce oven temperature to 325F (165C). In the meantime, cut log into ¾” thick slices.
10) Place the biscotti cut side down on the baking sheet and return to the oven for 10 minutes. Turn slices over and bake for another 10 minutes until the biscotti is dry and hard to touch.
11) Remove from oven and let cool. Store biscotti in an airtight container.
The biscotti dough will be very thick and sticky. Dampen your hands with a bit of cold water before shaping the dough into a log. This will prevent the dough from sticking to your hands.