Quick and Easy Chocolate Almond Biscotti
Makes: Makes about 30 to 35 biscotti
  • 2¾ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup sugar
  • ½ cup (1 stick) unsalted butter, melted
  • 3 large eggs, at room temperature
  • 2 teaspoons pure almond extract
  • 1 teaspoon pure vanilla extract
  • 1 cup chocolate covered almonds with skin, coarsely chopped
  1. Line two baking sheets with parchment paper; set aside.
  2. Whisk together the flour, baking powder and salt in a bowl; set aside. In a separate larger bowl whisk together the sugar, butter, eggs and extracts. Stir in the dry mixture, then stir in the chopped nuts. The dough will be sticky. Dampen your hands and form two logs, evenly spaced apart, on one of the prepared sheet. Each log should be about 13-inches long and 2¼-inches wide.
  3. Chill for about 30 minutes or until firm. Position rack in middle of oven. Preheat oven to 350°F.
  4. Bake about 30 to 35 minutes or until just beginning to turn light golden brown. They should be dry to the touch. Cool pan on rack for 5 minutes, then carefully transfer logs to work surface and cut into ¾-inch slices with a serrated knife.
  5. Arrange biscotti cut side down on the two baking sheets and bake for about 8 to 10 minutes, flip them all over to their other flat side and bake for about 8 to 10 minutes more, or until light golden brown. Cool pan on rack.
Recipe by Bakepedia at https://www.bakepedia.com/quick-easy-chocolate-almond-biscotti/