I’ve given biscotti as gifts to clients and they have asked for the recipe. Before I made this recipe I imagined biscotti would be difficult and tedious to make as well as too hard to bite into. Not these delicious little morsels! The recipe I use contains a secret ingredient that usually isn’t found in biscotti. See if you can determine what the secret is! Leave a comment with your guess.
Chocolate Almond Biscotti
2 cups All-Purpose Flour
1 1/2 Teaspoons Baking Powder
1/4 Teaspoon Salt
3/4 Cup Sugar
1/2 Cup (1 Stick) Unsalted Butter, At Room Temperature
1 Teaspoon Almond Extract
2 Large Eggs
1 Cup Semisweet Chocolate Chips (or for less chunky-chocolate Biscotti, you can use Semi Sweet Mini Morsels)
1/4 Cup Sliced Almonds (Optional)
Preheat the oven to 350F. Line a large, heavy baking sheet with parchment paper. Whisk together the flour, baking powder, and salt in a medium bowl. Beat the sugar, butter and almond extract in a large bowl to blend. Beat in the eggs one at a time. Add the flour mixture and beat just until combined. Stir in the chocolate chips.
Form the dough into a 16-inch-long, 3-inch-wide log. Transfer the log to the prepared baking sheet. Bake until light golden, about 30 minutes. Cool on the baking sheet for 30 minutes.
Place the log on a cutting board. Cut the log on the diagonal into 1/2- to 3/4- inch thick slices. Arrange the biscotti cut side down on the baking sheet. Bake until pale golden, about 15 minutes.
Transfer the biscotti to a rack and cool completely. The Biscotti can be prepared 2 days ahead. Store airtight at room temperature. **I keep it in the freezer for longer period of time.
From the ‘Gilda’s Family Dinners Cookbook