If you know me you’d know that I love drinking coffee. I love the smell of freshly brewed coffee. For some reason I feel more calm and comfy when the aroma hits me. For me, biscotti is the the perfect pairing with coffee just like how cookies are the perfect pairing with milk. These petite biscuits has a nice crunch with a sweet and nutty flavor that satisfies my sweet tooth.
These are very simple to make but do take a while to make since it is twice-baked. I omitted the almond extract since I didn’t have any at hand. I also added some walnuts. It was getting late so I decided not to dip them in melted chocolate. But I think that if I did, it would have taken this biscuit to an even higher level in my taste buds! So I made this at night when I had nothing really to do, put them in a container after it cooled completely and ate a couple for breakfast in the morning. I would say this is a pretty healthy breakfast since I used white whole wheat flour instead of plain all purpose flour so that I’d get my daily whole grains, protein from almonds, and omega-3s from the walnuts. 🙂 Since I was too lazy to make coffee, I settled with dunking my biscotti in soymilk (I don’t like regular milk).
I’d say these were pretty successful! I think I baked them a little too long so it’s a bit extra crunchy, but I don’t mind! I’d definitely make them again and try to do different variations of it like adding some lemon zest, chocolate chips, or making a chocolate version by adding cocoa.
makes about 40
3/4 cup (180 ml) whole almonds (blanched (skins off) or natural (skins on))
1 teaspoonpure vanilla extract
1/2 teaspoon pure almond extract
2 cups (260 grams) all-purposeflour
3/4 cup (150 grams) granulated whitesugar
1 teaspoon (5 grams)baking powder
1/4 teaspoon salt
For Chocolate Dipped Biscotti: (optional)
6 ounces (180 grams) semi sweet or bittersweet chocolate, finely chopped
- Preheat oven to 350 degrees F (180 degrees C). Place the almonds on a baking sheet and bake for 8-10 minutes or until very lightly brown and fragrant. Let cool and then chop coarsely.
- Reduce oven temperature to 300 degrees F (150 degrees C) and line a baking sheet with parchment paper.
- In a small bowl whisk the eggs with the vanilla and almond extracts.
- In a large bowl whisk the flour with the sugar, baking powder and salt. Stir in the chopped almonds. Then add the egg mixture and stir until a dough forms. Divide the dough in half, and on a lightly floured surface roll each half into a 7 inch (18 cm) log that is about 3 – 4 inches (8 – 10 cm) wide. Transfer logs to the prepared baking sheet and bake for about 35minutes, or until firm to the touch (log will spread during baking). Remove from oven and let cool on a wire rack for about 10 to 15 minutes.
- Transfer logs to a cutting board and, using a sharp knife, cut logs into slices about 1/4 – 1/2 inch (6-12 mm) thick on the diagonal. Place the slices of biscotti on the baking sheet and bake about 10-15 minutes, turn slices over, and bake for another 10-15 minutes or until firm to the touch. (The longer you bake the biscotti the more crisp and crunchy they will be.) Remove from oven and let cool. Store in an airtight container for several weeks.
- For Chocolate Dipped Biscotti: Place 4 ounces (120 grams) of the finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmering water. Once the chocolate has melted, remove from heat. Add the remaining chocolate and stir with a wooden spoon until it has completely melted and is smooth and glossy. Taking one biscotti at a time, dip one end into the melted chocolate and place on a parchment or wax paper- lined baking sheet. Once all the biscotti have been dipped in the chocolate, place the baking sheet in the refrigerator for about 10 minutes, or until the chocolate has hardened.