One thing I love about biscotti is how well they go with my morning coffee. Nothing is better than sitting on the front porch on a cool morning, in my oversized Penn State sweatshirt with a warm cup of coffee and homemade chocolate biscotti. Seriously, it's the best. It's even better when Pepper is fast asleep at my feet, but that rarely happens. She is usually tearing something up in the yard or chasing bees. What a trouble maker she is!
I have to admit that these biscotti are very simple, not plain, just simple. They have a light almond flavor but, that paired with the chocolate makes for a delicious biscotti. That being said, I think next time I am going to try something different. Maybe add chopped almonds, or dried fruit. Maybe even some chocolate chunks, something to add some texture and added flavor.
Ingredients:
- 3 large eggs
- 1 tsp pure vanilla extract
- 1/2 tsp pure almond extract
- 2 cups flour
- 3/4 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 6 oz semi-sweet or dark chocolate, finely chopped or as chips
- Parchment paper
Directions:
(I know this seems like a lot of steps, but I promise it is super easy!)
- Preheat oven to 300 degrees and line a baking sheet with parchment paper
- Wisk the eggs and the two extracts together in a small bowl
- In a separate bowl, wisk together the flour, sugar, baking powder, and salt.
- optional: you could stir in a few chopped, toasted almonds into the flour mixture at this point or dried fruit to give the biscotti more texture
- Add the egg mixture to the flour mixture and stir until a dough forms
- Lightly flour your surface
- Divid the dough in half and shape/roll into two 7" logs that are about 3-4" wide
- Transfer the logs onto the parchment lined baking sheet and bake for about 35 minutes (or until the logs are firm to the touch)
- Remove from oven and let cool on a wire rack for about 10 minutes
- Transfer logs to a cutting board and, using a sharp knife, cut the logs into 1/2" slices on an angle like so:
- Place the slices on the baking sheet and bake for 10-15 minutes, turn slices over and bake for another 10-15 minutes
Note: you want the slices to be firm to the touch so they are nice and crispy
- Remove from the oven and let cool on a wire rack
- Once slices are cooled, melt the chocolate using a double boiler or microwave
- Dip bottom (or side or tip, or the whole thing!) into the chocolate and place on the parchment paper
- Once all slices have been dipped, place the sheet in the refrigerator for about 10 minutes
Biscotti can last several weeks if placed in an airtight container with parchment or wax paper between each layer of cookies. Though like I said, they didn't last long in my house!
Also, if you want, you could slice the loafs into 1/4" slices to make double the amount of biscotti! Just saying : )
That's all for now. Hopefully I will have some house updates in the coming weeks so make sure to check back for those!
JP
