Chocolate Almond Biscotti

Once I figured out how simple biscotti really was to make, I’ve been making the heck out of it. Tweak an ingredient here or there and you’ve opened up an endless world of biscotti recipe options. I saw this simple chocolate almond biscotti recipe and decided to give it a whirl. Delish. It turned out freakin fantastic, so I wrapped some up in cute coffee mugs and am now using them as cute holiday gifts.

Ingredients

1 3/4 cups flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, room temperature
1 1/4 cups sugar
2 eggs
1 teaspoon almond extract
4 ounces semi-sweet chocolate chips or baking melts, melted
1 cup whole almonds, coarsely chopped

Directions

Preheat the oven to 325 F. Line a baking sheet with parchment paper {I use a Silpat. It’s the only way to go!} and set aside.

In a medium mixing bowl, combine flour, cocoa powder, baking powder and salt. Set aside.

In a stand mixer, beat butter and sugar together until light and fluffy. Add eggs and almond extract and mix well. Add melted chocolate and beat until fully incorporated. Slowly add in the flour mixture and stir until combined. Fold in almonds.

Move the dough to the baking sheet, dampen your hands and then form the dough into a 13 x 3.5 log.

Bake 20 minutes until golden brown. Cool 5 minutes before using a serrated knife to cut logs into 1/2-inch thick pieces {cut at a slight diagonal}. Reduce oven temp to 300. Return cut biscotti to baking sheet, spacing apart so sides aren’t touching. Bake 20 minutes until crisp and dry. Cool completely before serving or storing in an airtight container.

Can’t get enough biscotti? Check out these recipes:

• Chocolate Hazelnut Orange Biscotti
• Savory Sun Dried Tomato Biscotti
• Cranberry Pistachio Cornmeal Biscotti
• Gingerbread Biscotti