Chocolate almond biscotti

These biscotti are not even slightly compliant with our ALS diet, but I’ve been asked so many times for this recipe I wanted to have it online. These biscotti have a rich chocolate and toasted nutty flavor and are not as dry/crumbly as the average biscotti. They’re more like biscotti brownies, which is what I like most about them.

This recipe is perfect if you want to take a treat with you on a long trip or mail something homemade to someone for a special occasion. It makes about 14 servings, if one serving is a big biscotto or 2 small ones.

It’s adapted from this recipe from Gale Gand.

2 cups flour
1 cup sugar
1/3 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
3 eggs
2 egg whites
1 tablespoon butter, room temperature
1/2 teaspoon vanilla
1/4 teaspoon almond extract
2/3 cup slivered, toasted Almonds
1/3 cup chocolate chips

  1. Grease two baking sheets.
  2. In a large mixing bowl, mix flour, sugar, cocoa powder, baking soda, and salt.
  3. In a small bowl, mix 2 of the eggs, egg whites, and the vanilla and almond extracts.
  4. Gradually add the egg mixture to the flour mixture.
  5. Stir in almonds and chocolate chips.At some point during the mixing, if you’re not using an electric mixer, it’ll become really thick and you may prefer to use your hands. I can get away with using a sturdy soup spoon.
  6. Peheat the oven to 350.
  7. Using your hands, divide the dough in half, then mold each half into a log on one of the cookie sheets. Each log should be about 2 inches wide and an inch tall. Leave room at both ends of the log for expansion. Tip: You can start with one clump on the cookie sheet and add clumps to it to form the log. Make sure you add the clumps almost on top of each other as you shape because you want the resulting log to be dense.
  8. Beat the remaining egg and brush a very light coat onto each log.
  9. Bake in a 350 degree oven about 30-35 minutes.
  10. Let cool for 10 minutes.
  11. Remove from baking sheets. Wipe off the sheets.
  12. Cut the logs into slices about an inch wide, on the bias.
  13. Place the logs on their side, back onto the baking sheets, and bake them at 350 for 15 – 20 minutes. Sometimes I flip them half way through so that each side gets a little more crispy.
  14. Cool, then store in an airtight container.

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