Thursday, January 5, 2017

Chocolate Dipped Chai~Almond Biscotti & January's Give-Away Apron

First, Happy New Year!  It certainly came upon us quickly, but as I find I grow older, it usually does:-D!

Today, I made Biscotti--one of my favorites to make because I love those crunchy bites and they're great for dunking.  This basic recipe allows you to find your favorite flavors to enhance the dough and I've chosen Chai and Almond.  I always think of Kelly when I bake with Chai flavors because she was the one to introduce me to Chai Tea back in the 90s. The spices usually include, Cinnamon, Ginger, Cloves, Cardamon, and black pepper.  I think it goes quite nicely with the season and a lovely snow storm possibly heading our way for the weekend!

Chocolate Dipped Chai~Almond Biscotti
4 T (1/2 stick) unsalted butter at room temperature
1/4 cup shortening
3/4 granulated sugar
3 large eggs
1 tsp. Vanilla extract
1 T Chai Spice flavorings
3 cups King Arthur all-purpose flour (plain flour)
1 tsp. baking powder
3/4 tsp. Kosher salt
1 cup chopped almonds, lightly toasted

Preheat oven to 375F-degrees.  Line a baking sheet with parchment paper and set aside.

In the bowl of a stand mixer, using the paddle attachment, cream the butter, shortening and sugar together.  Add the eggs, one at a time, beating well after each addition and scraping the sides of the bowl with a rubber spatula as needed.

Add the vanilla and Chai Spice and mix well.  Add the flour, baking powder and salt and mix on low. When almost incorporated, add the almonds and mix on medium to combine...don't over mix!

The dough will be somewhat sticky, but I have a great way to conquer that.

I use a large scoop to measure out the dough, then, dampen your fingers and form into a log--approx. 12" x 3" x 3/4" thick.  Bake in the preheated oven for 20 to 25 minutes or until golden brown. Lower the oven temperature to 300F-degrees.


Allow to cool about 10 minutes, then transfer to a cutting board and use a serrated knife to create 3/4" to 1" thick slices on the diagonal.
Since the name Biscotti means "twiced baked," that's just what you will do.   Bake the slices in the oven 7-8 minutes then turn them over and bake another 7 minutes.  Transfer to a rack to cool.

While the Biscotti is cooling, melt Ghirardelli Bittersweet Melting Chocolate in a double boiler.  I used a glass bowl over a sauce pan with about 1" of water in it.

I dip the bottoms, but you can choose what area you want to dip!  I place the dipped biscotti on parchment to set--takes about 30 minutes before you can package them up.
Whether it's a cup of hot chocolate, tea, or coffee, these Biscotti are sure to please. Enjoy!

Now, as promised..ta da...January's Give-Away Apron~
These fabrics really caught my eye at my local quilt store...Wish Upon a Quilt!  If you would like to be wearing this apron while you bake, just make a comment on any posts I do this month.  Good Luck!

33 comments:

  1. Your chai biscotti sure would be lovely for dunking in tea, Susan. It's been a while since I've made it. We're still finishing up Christmas goodies so I must wait. Your apron fabric this month is beautiful. So cheery! Happy New Year! xoxo ♥

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    1. I know what you mean--I gave most of these away, including a bag to the employees at FedEx when I sent a package to a friend.

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  2. I love chai! These biscotti look fantastic, Susan. Happy New Year!

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    1. Thank you Angie:-) It's going to be a tough 4 years to get through, but I'm trying my best!

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    1. Me too! Red is my favorite color.

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  4. Your fabric choice is awesome. Love any food with a "crunch." (You know, you are killing my New Year's resolution to lose some weight.)

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    1. I bought a Tread Climber last year and have stuck by doing it at least 3 times a week; I've lost over 25 pounds and a dress size! It really is a balance so you don't have to give up a treat every now and again:-D

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  5. That is a lovely apron so cheery! I was most surprised to learn more about biscotti...had no idea how they were made or that the name itself means "twice baked."

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    1. I love them because they last a long time...well, the shelf life is long, but they're so addictive that it may not be true! That's why I sent most of them to friends.

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  6. Hello, I think these look delicious! I have never made it but I saved this on my Baking 101 board on Pinterest, so I will have to give these a try! My Mother loved these with her coffee! Crunchy and sweet...
    Blessings, Roxy

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    1. Get creative switching out your favorite nut (hazelnut, pecan) and adding new flavors--lemon, dried cranberry or cherry.

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  7. Oh, they do look good. And the apron is very pretty.

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    1. Thanks Deb. Hope you're staying warm and cozy; I love seeing Audrey. She's a "soul sister" to our Clara and probably just has impish!

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  8. The apron is very pretty. I learned a lot about biscotti.

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    1. It's in the same category as Mandelbrot and Zweibach!

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  9. I have been craving biscotti. Thanks for the push. I will make some this weekend. Do you know if it freezes well?

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    1. It freezes very well, but it also keeps for at least two weeks in a covered container!

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  10. Your Biscotti looks yummy! And I love the pretty January apron! Very nice fabrics!

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    1. Thanks Denise--I loved the cheeriness too!

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  11. I agree with Martha Ellen ~ perfect for dunking!
    Such pretty colours on your January apron ~ not dissimilar to the print used by the National Trust on the silk scarf for 150th anniversary of Beatrix Potter.

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    1. I'm not a coffee drinker, but my hubby assures me there are very good dunkers!

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  12. Wouldn't these be perfect with a cup of chai tea?? Your fabric choices are so pretty and cheerful, Susan. Happy New Year to you and happy baking!

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    1. Brings back memories with my sweet Kelly!

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  13. what a great idea for that cookie.
    stamping sue
    http://stampingsueinconnecticut.blogspot.com/

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    1. Happy New Year, friend! I hope winter is treating you kindly, but baking is always an alternative when you're snowed-in. That's what I'll be doing tomorrow:-D

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  14. yummy recipe.. thanks for sharing I must try it.. I'm bookmarking the page :)

    Please visit: http://from-a-girls-mind.blogspot.com

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  15. These look great! I've never portioned out the loaves and I think it's a great idea...I usually guestimate. Love the chocolate on the bottom, too!

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  16. I love your recipes, and would love this beautiful apron.

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  17. I have been enjoying looking through your blog so much and your recipes are wonderful. I make Biscotti at Christmas, we love them. Going to make your molasses cookies tomorrow they're one of our favorites. You have so many recipes I want to try.
    My heart goes out to you as I read about your daughter, we lost our niece and her two little ones to an accident some years back, she would have been 46 last September.
    Your aprons are beautiful, love aprons and wear them all the time. So enjoying your blog.

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    1. Thank you for sharing. It was a touch time, but Kelly encouraged me to start this blog and it's like she's with me every time I post a recipe!

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