|Chocolate Almond Biscotti|
Biscotti is a good cookie choice when you are looking for something that isn’t loaded with fat and sugar and lasts awhile. The crunchy cookie, meant to dip into a hot cup of coffee is a delicious treat without blowing your diet.
Twice baking provides the extra crunch factor on this treat. A process to be sure, biscotti aren’t hard to make, you just have to work the process and give them a little time. Biscotti travels well, so they are easy to take along with you or to surprise your work coffee crowd, they are sure to be a hit.
I will actually be posting three separate blogs on this to post the three separate recipes from the biscotti we just recently made in my cooking club.
Chocolate Almond Biscotti – Revised by Debra Crawford
Makes approximately 10 – 12 biscotti
1 – Egg (for Vegan use a Flax Seed Egg)*
1/2 – Cup Bakers Sugar (fine)
1 – Teaspoon Vanilla Extract
1 – Cup Flour
1/2 – Teaspoon Baking Powder
1 – Teaspoon Cinnamon
1 3/4 Oz – Bittersweet Chocolate Chips
3 – Oz – Toasted Slivered Almonds
*Flax Seed “Egg” – Combine 1 Tablespoon of ground flax with 1/4 Cup water. Stir and let set about 10 minutes to thicken.
In a large skillet, place the slivered almonds (if not already toasted) and heat on medium high. Shake or stir often, until the almonds achieve a golden brown toasty color and are fragrant. Be careful not to scorch. Remove from heat.
Preheat the oven to 350 degrees.
Whisk the egg, sugar and vanilla extract in a mixing bowl by hand until the mixture is thick and pale yellow. Sift together the dry ingredients and stir gently into the egg mixture. Fold in the chips and almonds. Stir lightly, batter will be slightly dry. Over mixing will make a tougher cookie here.
Turn out onto a lightly floured board and shape into a log approximately 9 ” long, 1 inch high.
Bake for 25 minutes, remove from oven and let cool ten minutes. Using a very sharp knife, carefully cut the cookies approximately 1/2 ” thick on a diagonal. Gently lay the cookies back on the cookie sheet and cook another 10 minutes. Turn cookies, bake 10 minutes more.
Let cool. Drizzle with melted chocolate chips or dipping chocolate if desired.
|Slicing the Par baked biscotti|