Biscotti–“twice-baked” cookies–go great with afternoon coffee. Biscotti are easy to make at home, keep for several days in a cookie tin, and are very adaptable. Here, I’ve followed this hazelnut biscotti recipe from Smitten Kitchen, but I substituted almonds for hazelnuts.
Chocolate Almond Biscotti
- 2.5 cups white flour
- .5 cup cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 4 eggs
- 1 cup + 5 tbsp sugar
- 1 cup slivered almonds
1. Turn the oven to 350 F.
2. Mix flour, cocoa powder, salt, baking soda, and baking powder together.
3. In a separate bowl, stir the eggs until yellow. Measure out 2 tbsp of the egg and put in a separate container (this will be used to top the biscotti).
4. Stir sugar into eggs.
5. Combine the wet and dry ingredients.
6. Plop dough onto floured counter. Divide it in half. Roll out one half into a rectangle that is an inch thick. Spread half the almonds over it, push the almonds into the dough, then fold the dough over and seal it together, so you have a two inch thick rectangle. Repeat with the second half of the dough. Transfer the rectangles to a cookie sheet. Use the eggs to brush over the tops of the rectangles.
7. Bake the dough for 15-20 minutes. Remove from oven. Carefully (it’s hot!) cut the biscotti into slices (about 1-2 inches thick, depending on preference). Put biscotti back on the cookie sheet, leaving space between each slice, and return to the oven for 20 minutes.
8. Remove biscotti from oven and let cool.