Author Pam - For the Love of Cooking / Original by Sugar, Spun, Run
Equipment
Baking Sheet
Hand Mixer or Stand Mixer
Ingredients
Chocolate Chip Almond Biscotti:
10tbspunsalted buttersoftened to room temperature
1 ⅓cupssugar
3large eggsroom temperature
2tspvanilla extract
3 ¼cupsflour
1tbspbaking powder
¾tsptable salt
⅔cupslivered almonds
⅔cupmini chocolate chips
Chocolate Glaze:
½cupdark chocolate melting wafers or chocolate chips for dipping biscottioptional
½tspcoconut oil
Instructions
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
Prepare the biscotti by beating together butter and sugar with a hand mixer until creamy and well combined. Add the vanilla and the eggs, one at a time, beating well after each addition.
In a separate, bowl, whisk together the flour, baking powder, and salt.
Gradually add flour mixture into butter mixture, stirring until completely combined.
Stir in the mini chocolate chips and sliced almonds.
Using lightly floured hands, divide the dough into two equal pieces and place on prepared baking sheet. Form dough into two separate logs approximately 9-11-inches long by 2-3-inches wide, and be sure to space them at least 3-inches apart as biscotti will spread.
Place into the oven and bake for 25-27 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow the slabs to cool for 10 minutes.
Once they have cooled enough to handle, cut each slab at a diagonal into 1-inch wide slices then carefully place the slices back on the baking sheet cut sides upright, 1/4-inch apart.
Return to the oven to bake for 9 minutes. Carefully turn the biscotti over and continue to bake for 9 minutes. The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool.
Prepare the dipping chocolate by placing the dark chocolate wafers in a glass bowl with 1/2 teaspoon of coconut oil then put into the microwave for 30 seconds. Remove and stir then place back into the microwave for 15 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the dark chocolate!
Dip one end of each biscotti at an angle into the melted dark chocolate and place them on a parchment-lined baking sheet.
Drizzle a bit of remaining melted chocolate over the dipped portion of each biscotti, if desired.
Allow them to dry completely. Store in an airtight container at room temperature for up to 2 weeks. Enjoy!