I have always wanted to try my hand at making Biscotti. As my mother and grandmother always says “It goes well with tea.” As an avid tea and coffee drinker, I definitely love snacks that I can dip into my tea, without what ever I have dipped, deciding to fall to the bottom of my cup. Biscotti is one of those cookies that are meant for dipping.
The word Biscotti literally means “Twice Baked/Bake.” After the first initial baking of the loaf of cookie, you have to slice it and then bake it twice again. This makes a nice, toasted and hard cookie that is great for dipping into your afternoon tea or coffee.
1 1/2 cups of blanched whole almonds, toasted and chopped coarsely *See Note*
1 1/3 cup sugar
4 large eggs
2 teaspoons of vanilla extract
2 teaspoons of baking powder
1/2 teaspoon of salt
3 1/2 cups of flour
1 cup of semi-sweet chocolate chips
Note: Blanching almonds: Place almonds into a pot of hot water and allow them to soak for 3-4 minutes. The skins will be easy to remove. Then allow almonds to dry before cooking
- Combine all ingredients
- Wet hands (dough will be sticky) and take half of the mixture and form dough into a long about 3 1/2 inches wide, 2 inches tall and 12 inches long on a parchment paper placed on a baking tray
- Repeat with remaining dough on another parchment paper (Parchment paper prevents sticking and also makes it easy to transfer cooked biscotti to cooling rack later)
- Bake at 350F for 25 minutes or when the dough is firm to touch
- Transfer logs to a cooling rack and allow to cool for 10 minutes.
- Using a nonserrated (Big) knife, make cuts diagonally to make individual biscotti (You want to use a chef knife and make one chop downwards. Sawing with cause cookie to crumble)
- Reduce heat of oven to 325F
- Place biscotti, cut side down on baking tray and bake for 10 minutes
- Flip biscotti over and bake again for another 10 minutes, or until golden brown
- Allow biscotti to cool on a baking rack and store in an airtight container.