Chocolate and Almonds Biscotti
User Reviews
4.9
Chocolate and Almonds Biscotti
Description
The Chocolate and Almonds Biscotti recipe combines dry ingredients such as flour, cocoa powder, baking powder, and salt with sugar and cold butter to create a crumbly dough base. The addition of vanilla seeds from half a pod and almond oil enhances the dough's flavor and aroma. Toasted almonds are folded in, providing crunch and nuttiness. The dough is shaped into long rolls and baked at a moderate temperature before slicing, which helps develop the biscotti's characteristic firm texture.
Biscotti are traditionally twice-baked to achieve a dry, crisp consistency that holds up well for storage and pairs well with beverages like coffee. The inclusion of white chocolate for decoration adds a contrasting sweetness and visual appeal. The baking temperature and times are calibrated to ensure the biscotti crisp without burning.
This recipe suits those who enjoy a classic Italian cookie with a chocolate and almond profile, ideal for serving alongside coffee or tea. The biscotti are good for gifting or keeping for several days due to their dry texture.
Ingredients
Ingredients
- 250 g flour
- 30 g cocoa powder
- 1 tsp baking powder
- 1 pinch salt
- 100 g sugar
- 1/2 vanilla pod
- 50 g butter
- 2 egg
- 2 tbsp almond oil or nut oil
- 100 g almonds toasted
- 50 g white chocolate for decoration
Instructions
How to make CHOCOLATE AND ALMONDS BISCOTTI:
- Sift the flour together with the cocoa, baking powder, and salt.
- Add the sugar and cold butter and start kneading with your fingers until you get a crumbly dough.
- Beat the eggs gently with a fork, then add the almond/nut oil (if you don't have any, you can use regular vegetable oil) and the seeds from half a vanilla pod, carefully removed with a sharp knife.
- Add the liquid ingredients over the crumbly dough and start kneading until you get a homogeneous dough.
- If the dough is too stiff, add another tablespoon or two of milk. If it is too soft, add more flour. Finally, add the toasted almonds, coating them well with the dough.
- Preheat the oven to medium-low heat (160 degrees Celsius or 320 Fahrenheit) and line a large baking pan with baking paper.
- Divide the dough in half and make two rolls about 40 cm long (15.5 inch). Place the rolls in the pan and bake for 20 minutes.
- Remove the tray from the oven and with a serrated knife cut each roll into oblique pieces about 2 cm (0.75 inch) thick.
- Put the cookies back in the pan, turn the heat to 150 degrees Celsius (300 Fahrenheit) and bake for another 7-8 minutes.
- Turn off the heat, remove the pan from the oven, and leave the cookies aside to cool.
- When they are completely cooled, glaze them with white chocolate melted in a bain-marie.
- Serve them as an appetizer; they are delicious with a glass of milk or cup of coffee.
- Enjoy!
Notes
User Reviews
Overall Rating
4.9
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