Monday, March 9, 2009

Chef Chuck's Almond Biscotti

Biscotti di Mandorla

Let's get dunking! The almond biscotti are one of my favorite cookies. I have posted my chocolate biscotti in the past and they are both off the charts! We bake the biscotti a shorter time than usual, so that they are not so hard, but still dunkable!

Almond Biscotti

2/3 cup whole almonds
1/2 cup butter, softened
3/4 cup sugar
1/2 teaspoon almond extract
1 teaspoon vanilla
2 eggs
2 cups flour plus 2 tablespoons
1/4 teaspoon baking powder
1/4 teaspoon salt
3 ounces bittersweet chocolate


Bake nuts 8-10 minutes at 350 degrees, cool and chop, set aside. In a mixer cream butter and sugar till light and fluffy. Add eggs one at a time, vanilla, almond extract, flour, baking powder, salt and nuts. Grease a baking pan, divide dough in half, place on pan 1/2" high and about 3 1/2" wide. Bake at 325 degrees about 25 minutes, cool 5 - 10 minutes, cut 1" thick, and bake another 5 minutes. Remove cookies and cool on rack. Melt chocolate and drizzle on cookies.

4 comments:

  1. I like these!!! Just add a nice steaming espresso!

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  2. Looks very good. I love biscotti...they remind me of anisette toast which my grandparents always had on hand!

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  3. Hi Ash, Your right, Hot Java !!

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  4. Hello Debbie, This is good to bring back your grandparents favorites!
    Enjoy!

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