Chocolate Biscotti
- YIELDS
- 24 biscotti
- COOK TIME
- 55 Min
You've probably seen these crispy cookies in coffee shops and bakeries, but did you know how easy they are to make right in your own kitchen? Yeah! They're perfect for dipping in coffee, tea, and milk, or enjoying all by themselves.
What You'll Need
- 1 cup all-purpose flour*
- 1/2 cup sugar
- 1/3 cup unsweetened cocoa
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup whole blanched almonds
What to Do
-
Preheat the oven to 350 degrees F. Coat 2 rimmed baking sheets with nonstick cooking spray. In a large bowl, combine all the ingredients except the almonds; mix well with a spoon. Stir in the almonds until well blended, using your hands to mix if necessary. . (The dough will be thick and sticky.)
-
Divide the dough into 2 equal parts then shape into loaves. Place on baking sheet 2 inches apart.
-
Bake for 25 minutes. Reduce the oven temperature to 325 degrees F. Remove from oven and allow to cool for 15 minutes. Cut loaves into 1/2-inch slices.
- Lay the slices cut-side down on the baking sheets, and bake for 15 more minutes. Turn the cookies over and bake for another 15 minutes, or until very crisp. Allow to cool then store in an airtight container.
Notes
If you want to fancy them up, dip one end in chocolate. And they make nice edible gifts wrapped in colored plastic wrap and tied with bows.
*To make this a gluten-free recipe, use 1 cup gluten-free flour blend plus 1/4 teaspoon xanthan gum instead of all-purpose flour, and use nonstick cooking spray with no flour added.