This chocolate almond biscotti recipe is one of our most popular with friends and family. They’re so good that some even eat them without coffee.
2 cups flour
1 cup sugar
1/3 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 egg whites
3/4 teaspoon vanilla extract
2/3 cup whole or slivered almonds, toasted
1/3 cup chocolate chips
Step 1: Line cookie sheet with parchment paper. Preheat oven to 350 F.
Step 2: In a large bowl, combine flour, sugar, cocoa powder, baking soda and salt.
Step 3: In a medium bowl, mix together eggs, egg whites and vanilla extract.
Step 4: Gradually add egg mixture to flour mixture blending on low. Toss almonds with chocolate chips then add to flour mixture and blend just until combined.
Step 5: On a well floured surface roll dough into 2 logs, 2 inches in diameter. Place on prepared cookie sheet and brush with beaten egg, bake at 350 degrees until light golden brown, about 30-35 minutes.
Step 6: Allow logs to cool 15 minutes then using a bread knife cut into slices on the bias (at an angle). Place slices on cookie sheet and bake in a 350 degree oven until toasted, about 15-20 minutes. Cool. Store in an airtight container.
Note: Toasting nuts brings out their flavor and makes them crisp. It is easy to do. Preheat oven to 350 degrees F (175 degrees C). Place nuts, in a single layer, on an ungreased baking sheet or pizza pan. Bake for 7 to 8 minutes, stirring halfway through baking time, or until nuts become fragrant and are lightly browned. (Watch nuts closely to prevent burning.) Cool nuts completely before chopping and adding to recipe.
This chocolate almond biscotti recipe serves 30.Tags: Chocolate Almond Biscotti