I recently decided to make biscotti for the first time and I was surprised by how easy it was! For some reason, biscotti just haven’t excited me in the past. I don’t know if I just haven’t ever had great biscotti or if it’s that I would always rather eat a chocolate chip cookie. This recipe changed my opinion. The combination of almond extract, sliced almonds, chocolate chips and a chocolate drizzle make this cookie more worthy in my eyes.
The key to eating a biscotti is to always pair it with a cup of coffee or tea. I have always preferred biscotti soaked in coffee and this recipe is no exception. The coffee softens the cookie just enough and blends so well with the almond and chocolate flavors.
Biscotti are a great cookie to make around the holidays because they hold up very well over time. You can easily make them days ahead of time and have them ready to serve at a party or to give as a gift. Make a batch and keep them on hand for when that next afternoon coffee and snack craving hits!
Chocolate Chip Almond Biscotti
Yield: 20-24 biscotti
3/4 cup sliced almonds
2/3 cup granulated sugar
2 large eggs
1 tsp. pure vanilla extract
1 tsp. almond extract
1 tsp. baking powder
1/4 tsp. salt
1 3/4 cups all-purpose flour
2/3 cup semisweet chocolate chips
Preheat oven to 350 degrees F.
Using an electric mixer fitted with a paddle attachment, beat the sugar and eggs on high speed until thick, pale and fluffy. Then add the vanilla and almond extracts.
Whisk the flour, baking powder and salt in a separate bowl. Add to egg mixture and beat until combined. Fold in the almonds and chocolate chips. Transfer dough to a floured counter and roll into a log shape, about 12 inches long and 3 1/2 inches wide.
Place on a baking sheet lined with parchment paper. Bake 25 minutes, or until firm.
Remove from oven and let cool for about 10 minutes. Reduce oven temperature to 325 degrees F. Then slice the log on the diagonal into slices about 1/2 inch thick. Place biscotti cut side down on the baking sheet. Bake for 8-10 minutes. Then turn slices over and bake for another 8-10 minutes, or until golden. Remove from oven, let cool and store in an airtight container.