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Chocolate
Almond Biscotti: Preheat oven
to 350 degrees F (180 degrees C). Toast almonds for 8-10 minutes or until
lightly browned and fragrant. Let cool and then chop coarsely. Set
aside.
Line a baking
sheet with parchment paper. Set aside.
In
bowl of your electric mixer (or with a hand mixer), beat
the sugar and eggs on high speed until thick, pale, and fluffy (about 5
minutes). (When you slowly raise the beaters the batter will fall back
into the bowl in slow ribbons.) At this point beat in the vanilla extract. In
a separate bowl, whisk together the flour, baking powder and salt. Add
to the egg mixture and beat until combined. Fold in the chopped almonds
and chocolate.
Transfer
the dough to your parchment lined baking sheet and form into a log, about 12
inches (30 cm) long and 3 1/2 inches (9 cm) wide. You may have to dampen
your hands to form the log as the dough is quite sticky. Bake for
25 minutes, or until firm to the touch. Remove from oven and let cool on a wire rack
for about 10 minutes.
Reduce oven temperature to 325 degrees F (165 degrees C).
Transfer the log to a cutting board and cut into 3/4 inch (2 cm) slices, on the diagonal. Place the
biscotti, cut side down, on the baking sheet. Bake for about 10 minutes, turn slices over, and bake
for another
10
minutes or until golden brown. Remove from oven and let cool. Store in an
airtight container.
Makes about 16 biscotti.
Adapted From:
Lebovitz, David. Room for Dessert. Harper Collins
Publishers. New York: 1999.
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