Biscotti part 2: the sweet

After last weeks super successful savory biscotti, I had to try a sweet recipe. To me, this is coffee shop biscotti. Perfect for a late afternoon staring out a window with a big cup of coffee or tea.



I avoided making biscotti for so long, I have no idea why. I remember looking at some more complex recipes, ones where you had to bake it at a low temperature and then let it sit out over night. Both the recipes I’ve tried are nothing like that, and they come out perfectly. Crunchy and delicious. The almonds in the one really make it, in my opinion. It gives a nice contrast to the chocolate-chocolate.



Just a tip: I’ve noticed with a lot of recipes that use cocoa powder, if you let them sit for a little while, and don’t eat them straight of the oven, they taste much better. The flavors seem to develop and they get a little sweeter. I tried these several hours out of the oven and they were so much better that the first time.



Double Chocolate Almond Biscotti
from Gourmet

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup slivered almonds
3/4 cup bittersweet chocolate chips

Preheat oven to 350° F and butter and flour a large baking sheet.

In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in the almonds and chocolate chips.

On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.

On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.