Biscotti Again (it's becoming a habit)

 

 

It sneaks up on you.   

5:30am on a work day.

A compelling desire to brew coffee.

 

Not because you want coffee.  

 

But because you want to dip your biscotti into coffee. 

 

It's happening.   Right here in _________ (wherever you live).    

Coffee is being brewed solely as a dip to delicious baked goods. 

 

After my first attempt with biscotti, I knew I wanted to do it again.   With more chocolate.  

Because I can.     Double Chocolate Almond Biscotti.     We got this!

 

What You Need

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/2 cup sugar

1 cup flour

1/2 cup coarsely chopped almonds

1/4 cup baking cocoa

1/4 teaspoon salt

1/2 cup chocolate chips

 

What You Do

Preheat the oven to 350.    Line a baking sheet with a silicone baking mat. 

 

In a large bowl, beat the eggs and extracts.   Beat in the sugar.    Combine the flour, almonds, cocoa and salt.   Gradually add to egg mixture.    Stir in chocolate chips.

 

Spoon/scrape dough into the center of the baking sheet and form into a 14x3 inch rectangle.    Just know that this is not a super firm dough and it's not going to hold a perfect shape.    It's still going to taste great.

 

Bake for 20-25 minutes or until firm.    Your original "rectangle" will spread when baking, so you will have a bigger finished product that you can slice into nice long biscotti slices (about 1 inch wide).      If you want a softer biscotti - call it quits now  (this is what I did - no regrets).

 

If you want a traditional hard biscotti,  place your slices back on the baking mat and bake for another 15-20 minutes (flipping once half way through).

 

 

Do you have a new favorite 'thing' that you can't stop making?   Share!

 

 

Get Social:   Like Traveler in the Kitchen