Chocolate Almond Biscotti

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It’s day four of COOKIE WEEK! Today I’m sharing a real Christmas favourite around here, like the kind that friends and family would be disappointed about if they didn’t make their annual appearance, it’s Almond Biscotti dipped in Belgian Chocolate. If you’re like me and like to get a biscotti at a coffee shop to dip in a cafe au lait, then wait until you try home made.

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These cookies aren’t the easiest recipe ever. I’ve tweaked a few things from the original recipe to make it a little easier. I have to tell you though, they’re worth the extra effort. The original recipe asks you to grate the almond paste and cold butter together with a regular box grater. I have tried to do it this way and it never worked for me. I ended up combining the almond paste and cold butter in the food processor and combining them that way, and it’s way easier.

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When you bite into these cookies there is a combination of crunchy cookie (or soft if you dunk), along with little nuggets of slightly chewy almond paste, and nice slivers of almonds along with the lovely layer of chocolate. Hungry yet? Let’s get baking.

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Chocolate Almond Biscotti

Ingredients:

  • 7 oz. almond paste
  • 1/2 cup very cold butter
  • 1 3/4 cups all purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup slivered almonds
  • 4 egg whites
  • 1/2 teaspoon vanilla extract
  • Belgium chocolate for dipping

Directions:

1. In a food processor, combine the butter and almond paste.

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2. Add flour, sugar, baking powder and salt, and pulse until combined.

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3. In your stand mixer, whisk eggs and vanilla until frothy. Add in the mixture from the food processor, and the silvered almonds and stir until well combined.

4. On a floured board, roll dough into a 2″ think log. Cut in half and roll each 10″ long. Flatten to 3/4″ thick.

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5. Bake on a cookie sheet at 350 degrees for 35 min. or until golden brown. Then allow pan to cool for 5 min.

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6. Cut into 3/4″ diagonal slices. Return to the cookie, cut side down. Bake 12 min. Flip and bake 12 min. more.

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7. When cool, dip one side of biscotti into melted Belgian chocolate, and allow to set at room temperature. Enjoy!

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These make a great gift, and people seem to really love to receive them, great with some coffee beans too.

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With homemade Chocolate Almond Biscotti, life really is a party!

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