Chocolate Almond Biscotti

 

  • 1 cup whole almonds
  • 1 1/4 all purpose flour 
  • 1/2 cup cocoa powder 
  • 2 teaspoons baking powder
  • 1 teaspoon instant espresso powder 
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup sugar
  • 4 tablespoons butter, melted 
  • 1/2 teaspoon vanilla 
  • 1 egg white, whisked with a pinch of salt 

In a food processor coarsely chop 3/4 of a cup of the almonds, about eight pulses. Remove and set aside. Now coarsely mill with the remaining 1/4 cup of almonds. Add remaining dry ingredients. Combine about 15 seconds and pour into a medium bowl.

To an empty food processor, add the eggs and combine until foamy. Through feed tube with a funnel and processor on, add sugar and then remaining ingredients, about ten seconds. Dump into a second large bowl.

Add half of the flour mixture to the wet ingredients and fold together. Sprinkle in remaining flour mixture and the chopped nuts. Slowly mix the stiff dough, make sure it’s completely combined.

Divide dough in half and form into two logs 3”x8”. Use a plastic scraper, spritzed with cooking spray to help flatten and smooth the dough into a uniform height on all sides, assisting to compact the dough. Egg wash the dough.

Bake at 325° for 30 minutes until puffed and crackled top. Cool for 30 minutes. Transfer the log to a cutting board. Using a serrated knife, cut into 1/2-inch thick pieces, at a slight diagonal. Place on a wire rack and bake an additional 30 minutes.

Remove from baking sheet and cool on a wire rack. Cool completely before serving about 1 hour.


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