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Chocolate Almond Biscotti

Biscotti is a twice baked cake originated in  Italy. They are best eaten by dunking in hot coffee on a rainy day :) They are large crunchy, dry cakes and very very easy to bake. This is a tried and tested recipe from Joy of Baking .
Almond Chocolate Biscotti  

Ingredients:

All-purpose flour - 1 3/4 cup
Baking powder - 1 tsp
Salt - 1/4 tsp
Eggs - 2 large
Sugar - 2/3 cup
Vanilla extract - 1 tsp
Toasted almonds - 1/2 cup
Semi-sweet chocolate chips - 1/4 cups


Method:

Mixing

  1.  Set the oven 350 degrees F.
  2. Line the baking tray with parchment paper or foil. (don't use wax paper in place of parchment paper. I did it and it was smokey inside the oven)
  3. Beat eggs and sugar at high speed for 5 minutes. Now add vanilla extract. 
  4. In a separate bowl sieve flour, baking powder and salt at least 2 times.
  5. Now pour egg mixture and beat until mixed.
  6. Fold in toasted almonds and chocolate chips
Baking Step 1
  1. Transfer the dough on baking sheet and form a log ~ 12 inches long and 3.5 inches wide. The dough will be sticky, dampen your hands to form the log.
  2. Bake for 25 minutes or till it is firm to touch
  3. Remove from the oven and let it cool for 10 min
Baking Step 2
  1. Reduce the oven temperature to 325 degrees F.
  2. Cut the above baked log into 3 inches slices diagonally
  3. Place these pieces on the greased baking tray and bake for 10 min. Turn the slices and bake for another 10 minutes till they are golden color.
  4. Remove from the oven, cool and store in an airtight container.







Labels:

Comments

MyKitchen Flavors-BonAppetit!. said…
Yumm and Crisp Chocolate Biscotti Dear,wonderful click as well.
October 11, 2011 at 2:15 PM
Unknown said…
Wow looks so tempting, luv ur version. Perfected!
October 11, 2011 at 11:39 PM
Priya Suresh said…
Woww biscotti looks excellent and absolutely addictive..
October 12, 2011 at 6:49 AM
Jaisy James said…
yummy looking biscotti perfectly baked
October 12, 2011 at 1:34 PM
Indian Khana said…
Looks so yum n perfect..
October 13, 2011 at 12:51 AM
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