Almond Chocolate Chip Biscotti, a crunchy, twice baked cookie, with sliced almonds and mini chocolate chips. Dip this fabulous cookie in some dark chocolate, sprinkle with almonds for overload yum. Dip it in a cup of coffee – now that’s the start of a perfect day.
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Almond Chocolate Chip Biscotti, my favorite breakfast cookie. Yes, I know, I tell my grandkids all the time, “no cookies for breakfast.” However, this wonderful Italian twice-baked cookie was designed to be eaten with coffee. For this biscotti, I will make an exception to the no cookies for breakfast rule. This recipe is from a friend of a friend. I don’t know who the original creator is, as the copy I have is dated 1997. It is my all-time favorite biscotti recipe.
How Is Biscotti Made?
Biscotti is prepared much like a cookie, with sugar, butter, eggs, and flour as the base. Vanilla and almonds are traditionally added. The cookie is baked twice, and that’s the basic recipe in brief.
Mixing The Dough For Almond Chocolate Chip Biscotti.
- Cream together the butter and sugar in the bowl of a stand mixer.
- Add the eggs, vanilla, salt, and mix well
- Add the flour slowly while mixing on medium. Scrape the bowl to make sure the dough is well mixed.
- Add the mini chocolate chips and mix them in. Fold in the sliced almonds.
- Split the dough into 4 pieces, form each part into a 9-inch log, and flatten slightly. Place the log on an un-greased baking sheet.
Baking and Cutting the Biscotti:
- Bake the logs for 25 minutes at 350 degrees. Let cool for 30 minutes.
- Cut each log on the diagonal into 1/2 inch slices. A serrated knife works best. Use a sawing motion to cut the pieces.
- Turn the oven down to 325-degrees and bake the cut pieces for 10 minutes. Turn the biscotti pieces over and bake another 10 minutes on the other side.
Chocolate and Almond Coating:
- Melt 1 cup of chocolate with 2 tsp of shortening. I melt the chocolate in the Microwave for 15 seconds and then stir the chocolate. Microwave another 15 seconds and stir. I Repeat the microwaving and stirring until the chocolate is smooth and melted. Add a half teaspoon more shortening to thin the chocolate if it is too thick for dipping.
- Sprinkle the chopped almonds on the chocolate dipped part of the almond chocolate biscotti, and let the chocolate firm up.
These biscotti are so YUM!! Make a double batch so you have plenty to share and plenty for your morning, “cookies and coffee”
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- ½ cup butter 1 stick
- 1 cup sugar
- 2 eggs
- `1 tsp vanilla
- 2½ cups flour all-purpose 10.6 ounces
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup mini chocolate chips semi-sweet
- 1 cup almonds sliced
- 1 cup chocolate chips semi-sweet for dipping
- 2 tsp shortening to thin the chocolate for easier dipping
- ¼ cup almonds chop sliced almonds a little for garnish
- Preheat oven to 350-degrees F
- In a stand mixer or by hand beat butter and sugar until well blended.
- Add eggs and vanilla, beat until smooth.
- Mix together the flour, baking powder, and salt. Gradually add to the butter mixture, beat until well blended.
- Add the chocolate chips and beat in. Gently fold in the sliced almonds. Taking care to not crush them into fine pieces.
- On a lightly floured surface divide the dough into 4 parts, and shape into four nine-inch logs.
- Place logs on an ungreased sheet pan, three inches apart, and bake for 25 minutes. Logs should be set.
- Turn the oven down to 325-degrees F.
- Remove logs from the oven, and cool for 30 minutes on the sheet pan.
- Cut logs on the diagonal into 1/2 inch pieces, use a serrated knife with a sawing motion. Sometimes a heavy knife with straight down pressure seems to work just as well. Each log will yield about 10 biscotti. Discard the end pieces.
- Place the biscotti cut side down, close together, on a sheet pan.
- Bake for 8-10 minutes, turn the biscotti over and bake another 8-10 minutes. Biscotti should be a light to medium brown color.
- Remove from the oven and let cool while you melt the chocolate.
- Add the shortening to the chocolate chips. Microwave for 30 seconds and stir.
- Microwave another 30 seconds and stir. Repeat until the chocolate is smooth and thin enough for dipping.
- Dip the biscotti into the chocolate at an angle that coats the top and sides of the cookie only. This keeps the chocolate off the bottom of the biscotti. Dip, 1/3 to 1/2 way up the cookie.
- Sprinkle the dipped end of the biscotti with chopped almonds and place on a rack to let the chocolate harden.
- Once the chocolate is hard, store in an airtight container for up to 2 weeks.