Chocolate Almond Biscotti
September 8, 2010
The Italian word “biscotto” means biscuit or cookie. If you take the word apart, “bis” means twice and “cotto” means baked. This delicious treat literally means twice baked but for me, it should really translate to “twice the work!”
The roots of biscotti can be traced back to Roman times, although modern biscotti are associated with the Tuscan region of Italy. The original purpose for baking the dough a second time was to dry out the cookie in order to make it last during long-distance travel.
The longest distance my biscotti travel is from my oven to my mouth. So, why do I bother putting up with all this work? It is so worth it! Make a batch and find out for yourself.
| Chocolate Almond Biscotti • 1/2 cup butter or margarine, softened • 1 1/4 cups sugar • 2 eggs • 1 teaspoon almond extract • 2 1/4 cups all-purpose flour • 1/4 cup cocoa powder • 1 teaspoon baking powder • 1/4 teaspoon salt • 1 cup sliced almonds • Additional sliced almonds (optional) Chocolate Glaze: • 1 cup semi-sweet chocolate, chopped, or chips • 1 tablespoon shortening* White Glaze: • 1/4 cup white confectionery chips • 1 teaspoon shortening* Heat oven to 350°. In large bowl, beat butter and sugar until well blended. Add eggs and almond extract; beat until smooth. Stir together flour, cocoa, baking powder and salt; blend into butter mixture, beating until smooth. (Dough will be thick.) Using wooden spoon, work almonds into dough. Divide dough in half. With lightly floured hands, shape each half into rectangular log about 2 inches in diameter and 11 inches long; place on large ungreased cookie sheet, at least 2 inches apart. Bake 30 minutes or until logs are set. Remove from oven; cool on cookie sheet 15 minutes. Using serrated knife and sawing motion, cut logs into 1/2-inch diagonal slices. Arrange slices, cut sides down, close together on cookie sheet. Bake 8 to 9 minutes. Turn each slice over; bake an additional 8 to 9 minutes. Remove from oven; cool on cookie sheet on wire rack. Dip end of each biscotti in chocolate glaze or drizzle glaze over entire cookie. Drizzle white glaze over chocolate glaze. Garnish with additional almonds, if desired. Chocolate Glaze: In small microwave-safe bowl, place chocolate and 1 tablespoon shortening. Microwave 1 minute then stir. Repeat for 30 second intervals until completely melted and smooth when stirred. About 1 cup glaze. White Glaze: In small microwave-safe bowl, place white confectionery chips and shortening. Microwave 30 to 45 seconds then stir. Repeat at 10 second intervals until completely melted and smooth when stirred. About 1/4 cup glaze. * I do not recommend using butter, margarine, or oil in these glaze recipes |
Course Facilitator at Chocolate University Online
Bryn worked for nearly 10 years in a research and product development for Ambrosia Chocolate Company in Milwaukee, Wisconsin. Now she develops all of the CUO lessons and coaches the members of the Primal Chocolate Club.
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