I guess I have almonds on the mind lately. Recently, I posted my favorite home made almond butter and almond cookies and today almond biscotti. This almond biscotti reminds of the kind you would get at a nice coffee or tea shop. With its crunchy texture, whole almonds, and the fact that it is dipped in chocolate, it is absolutely perfect as a quick breakfast (sort of like a granola bar). My personal preference is to have it with some afternoon tea as shown in the photographs. Afternoon tea reminds me of my ancestors in Britain, which reminds me of the new royal baby, HRH George Alexander Louis.
You are sure to find your own perfect way to eat this biscotti!
This recipe is from the September, 2012 issue of Rachael Ray Every Day magazine. This is the issue where I found this awesome soup.
Looks delicious and would you believe there is no butter in this recipe? Yes!
I am confident these satisfying almond biscotti would make an appreciated gift to someone put in a box with a festive bow. What a lucky recipient to receive these! I am not sure how these almond biscotti would freeze, but this would be an attractive option to me, so I could save some for later and take out several at a time to serve.
- 2 cups raw almonds
- ¾ cups plus 1 tablespoons sugar
- 2 cups of flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 eggs
- 1 teaspoon pure vanilla extract
- 5 ounces dark chocolate, finely chopped, or use chocolate chips (semi-sweet also works) Note: the original recipe calls for 10 ounces of dark chocolate finely chopped and you may wish to do this. I did not need this much chocolate.
- Preheat oven to 350 degrees F.
- Toast almonds on a baking sheet for about 5-7 minutes in the oven and then set aside to cool.
- Using a food processor, add ½ cup of the toasted almonds and 1 Tbsp. sugar and mix until finely ground. Add, flour, baking powder, and salt. Mix until combined.
- Add the eggs, vanilla and remaining ¾ cup sugar to an electric mixer and beat on high until fluffy, about 3-5 minutes.
- Add the flour mixture to the egg mixture and beat/mix slowly until just combined. Remove from the electric mixer, stir in the set aside almonds.
- Prepare a baking sheet by greasing or adding parchment paper.
- Separate the dough into thirds and shape the dough on the baking sheet as 3 inch by 10 inch (or close to this) logs. The dough is very sticky. Smooth the tops of the dough.
- Bake these logs (you should have three side by side) for about 20-25 minutes until golden brown.
- Let cool for about 5 minutes, then transfer logs to a cutting board. Cut the logs into slices about ½ inch thick.
- Lower the oven temp to 325 degrees F. Return the slices to the baking sheet (standing upright, see example) and bake for another 10-20 minutes until golden.
- Place the chocolate (for dipping) in a bowl and microwave in 20 second intervals until most chocolate (but not all) has melted. Stir the chocolate to combine and let cool for about 2-3 minutes.
- Dip the biscotti in the chocolate mixture, let excess drip off into chocolate bowl, and return dipped biscotti to baking sheet to cool. Note: I dipped the biscotti bottoms in the chocolate as in the original recipe, but you could also just dip one end. May place in the refrigerator to set if desired. I set mine on the counter for about an hour to set.