Decadent Italian Chocolate Almond Biscotti
- 1¾ cups flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1¼ cups sugar
- 2 eggs
- 1 teaspoon almond extract
- 4 ounces semi-sweet baking chocolate, melted
- 1 cup roasted slivered almonds
- Melted semi-sweet chocolate or white chocolate for garnish (optional)
- Preheat oven to 325 degrees F.
- Mix flour, cocoa powder, baking powder and salt in medium bowl.
- Set aside. Mix butter and sugar in large bowl with electric mixer on low speed until well combined.
- Add eggs and almond extract; mix well.
- Gradually add melted chocolate until well blended.
- Gradually beat in flour mixture on low speed until well mixed. Stir in almonds.
- Divide dough in half on lightly floured work surface.
- Roll each half into a log, about 12 inches long and 2 inches wide.
- Transfer logs to greased baking sheet. Flatten logs slightly.
- Bake 35 minutes or until logs spring back when lightly touched.
- Cool logs on wire rack 15 minutes.
- Reduce oven temperature to 300 degrees F.
- Transfer logs to cutting board. Using a sharp serrated knife, cut logs diagonally into ½-inch thick slices.
- Place slices, cut sides down, in single layer on baking sheets.
- Bake 15 minutes or until crisp.
- Remove biscotti to wire racks; cool completely.
- Drizzle with melted semi-sweet chocolate or white chocolate.
- Chill for 20 minutes or until chocolate hardens.
Recipe by Chef Times Two at https://www.cheftimestwo.com/decadent-italian-chocolate-almond-biscotti/
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