Archive for the 'Biscotti' Category

Chocolate Almond Biscotti

chocolate-almond-biscotti22This past week I was leafing through recipes and stumbled upon David Lebovitz’s chocolate biscotti.  The pictures looked so amazing, I was practically drooling.  I loved this recipe because it did not require butter and therefore cut out a lot of calories.  Flavor was not sacrificed by doing this either.  Because of the addition of roasted almonds with almond and vanilla extract these little biscottis were bursting with flavor.  Dip them in dark chocolate for an extra treat.  They definitely satisfy the cookie and chocolate craving.

I enjoyed a few biscotti slices that were not baked twice while I cut the second log.  They were so delicious and had a nice crunch like a harder cookie but not as hard as a biscotti.  Yum!  The batch I made also yielded a different amount than in the original recipe.  It could be the way that I cut them or shaped them.  Whatever reason, they were still yummy. I also made my biscotti in the food processor.  I thought that this was MUCH easier than having to use the mixer, but that is personal preference.

Biscotti Dough

makes: 40-50

2 cups all purpose flour
3/4 cups dutch processed cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs, at room temperature
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup almonds, toasted and very coarsely-chopped (I used roasted almonds)
3/4 cups chocolate chips


1 large egg
2 tablespoons coarse or crystal sugar

2 c. dark chocolate, if desired for dipping or drizzlingchocolate-almond-biscotti


In a small bowl, sift together the flour, cocoa powder, baking soda, and salt.

In the bowl of a food processor fitted with the blade attachment add in 3 eggs, sugar, and vanilla & almond extracts.  Mix until smooth.

Gradually pulse in the dry ingredients, then flip the dough out onto a lightly floured surface.  Fold in the nuts and the chocolate chips by hand until the dough holds together.  Take care not to fold in any extra flour.

Line a baking sheet with parchment paper. Divide the dough in half. On a lightly floured surface, roll the dough into logs the length of the baking sheet. Transfer the logs onto the baking sheet, evenly spaced apart.

Gently flatten the tops of the logs. Beat the remaining egg and brush the tops of the logs liberally with the egg. Sprinkle the tops with the coarse sugar and bake for 25 minutes, until the dough feels firm to the touch.  I started checking my dough logs after 20 minutes and removed them when the tops began to crack and the dough was firm.

Remove the cookie dough from the oven and cool 15 minutes. On a cutting board, use a serrated bread knife to diagonally cut the cookies into 1/2-inches slices. Lay the cookies cut side down on baking sheets and return to the oven for 20 to 30 minutes, turning the baking sheet midway during baking, until the cookies feel mostly firm.

Once baked, cool the cookies completely then store in an airtight container for up to two weeks. Dip or drizzle in dark chocolate if desired.

Source: David Lebovitz


June 2018
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