Choc. Almond Biscotti
DARK CHOCOLATE-ALMOND BISCOTTI
The Philadelphia Inquirer, date Unknown
1 1/3 cups whole almonds, with skins
1 3/4 cups unbleached all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
1 bag (6 ounces) semisweet chocolate chips
4 large eggs
1 teaspoon vanilla extract
Water, as needed
Sugar, for rolling
Heat oven to 350 degrees. Spread whole almonds on sheet pan, and
toast in oven for 15 to 20 minutes, or until nuts are dark golden and
aromatic. Check and stir frequently to avoid burning. Let almonds
cool. Meanwhile, line one large or two small baking sheets with
parchment; set aside.
In mixer bowl, combine flour, sugar, cocoa, baking soda, salt,
chocolate chips, and cooled almonds. Combine eggs and extract; slowly
add to flour, mixing at low speed or by hand. Mix well. Only if dough
should fail to come together, add a little water, a teaspoonful at a
time. Dough consistency should be moist without sticking to your
hands.
Turn dough onto a clean surface. Form dough into a log; divide into 4
equal pieces. On a clean surface, roll each piece in sugar; shape
each into a log and place on lined pan. Press dough gently to
1/2-inch thickness, allowing space from end of pan because it will
spread in baking. Bake at 350 degrees for 30 to 45 minutes, until
surface springs back when lightly pressed at center. Rotate pan at 15
to 20 minute intervals for even browning. Remove trays to rack.
When the loaves are cool enough to handle, transfer to a cutting
board. With a sharp knife, cut 1/2-inch slices. (Doganiero uses a
chef's knife to cut diagonal slices; others favor straight cuts,
lengthwise or crosswise, using a serrated knife.) Arrange biscotti
slices on the parchment-lined pan. Reduce heat to 325 degrees, and
return to oven for 15 to 20 minutes until biscotti are slightly
browned and thoroughly dried. Watch carefully, turning pan as needed,
to avoid scorching. Let cool. Store in an airtight container. Makes
48 cookies.
Nutritional data per piece: Calories, 81; protein, 2 grams;
carbohydrates, 11 grams; fat, 3 grams; cholesterol, 18 milligrams;
sodium, 41 milligrams.
List of Ingredients
Instructions
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