Almond Biscotti

1 cup (2 sticks or 8 oz) butter

1 ½  cups sugar (or 11 oz)

3 eggs

4 ½ cups all purpose flour (or 1 lb 4 oz)

2 teaspoons of baking powder

½ teaspoon salt

1 cup almond slices (hazelnuts or pecans work well too)

1 pound milk chocolate, optional (Callebaut milk chocolate works well)

Toast the almonds

Toast the almonds (hazelnuts or pecans) in a 350° oven for 7 minutes or until lightly browned and aromatic. Set aside to cool. If using hazelnuts or pecans roughly chop the nuts after toasting.

Lower the oven to 330°.

Mix the dough

Sift together the flour, baking powder and salt and set aside.

Using an electric mixer beat the butter and sugar until pale yellow. Beat in the eggs one at a time.

Beat in the flour mixture at a low speed.

Stir in the toasted nuts.

First baking

In a half sheet pan lined with parchment form two logs. Each log should be 10 inches in length and rounded on top. Crimp the parchment in between the logs to prevent the logs from touching. Bake in a 330° oven for 30 minutes or until the tops are cracked. Cool for 10 minutes.

Second baking

Cut the logs on a bias with a serrated knife into ½ inch slices. Place the slices in a half sheet pan lined with parchment and bake in a 330° oven for 10 minutes then turn and bake for 10 more minutes or until dry in the middle. Cool completely.

Dip in milk chocolate (optional)

Cut the chocolate into small chunks and place in a microwave safe bowl.  Microwave for 30 seconds at 70% power then stir and microwave in 10-15 second intervals stirring until melted.  You want to take your time melting the chocolate so that it is just melted.  See tempering chocolate for more on melting chocolate.

Dip one half of each cookie in chocolate and place on wax paper to dry.  Makes about 30 cookies.

Also try Triple Chocolate Biscotti.

• 

• 

• 

• 

• 

•