Friday, May 19, 2017

Chocolate~Chocolate Almond Biscotti

Nothing is better than a biscuit and a cup of tea to de-stress...and if it's chocolate, even better!  I love making biscotti (twice-baked) cookie that is easy to make and so good for when at the end of the day you just need to put your feet up and relax.

This chocolate~chocolate version came to mind when I was thinking about my mom the other day; she loved chocolate, but she also loved coffee.  In fact, she and my dad would brew a 40-cup urn of coffee daily and drink it, with every meal and in between!  I think my dad got her hooked while he was in the Navy, he drank coffee to stay alert and it just rubbed off:-D

It's a fact that coffee enhances the chocolate flavor, but I've NEVER drank coffee nor do I have a desire to, however, it doesn't stop me from adding a bit of espresso powder when I'm making something with chocolate.  Years ago a movie called "Beverly Hills Cop" with Eddie Murphy came out, and the character Serge asks Axel, "would you like a little lemon twist in your espresso?" Apparently, the "twist" of lemon takes the bitterness from the strong espresso.  So, you will notice in my recipe, I've added the zest of one lemon to do just that.

Chocolate~Chocolate Almond Biscotti

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
4 large eggs
Zest of 1 medium lemon
1/2 cup Dutch-processed cocoa
2 tsp. Espresso powder
2 1/2 tsp. baking powder
1/4 tsp. salt
3 cups + 2 T King Arthur all-purpose flour
1 cup sliced almonds, lightly toasted
1 cup bittersweet chocolate bits

Preheat oven to 325F-degrees.  Line a large baking sheet with parchment paper and set aside.

In a stand mixer, using the paddle attachment, cream the butter thoroughly.  While mixer is on low, slowly add the granulated sugar.  Beat 2-3 minutes until fluffy.  Scrape down the sides of the bowl with a rubber spatula.

Start mixer on medium and add eggs, one at a time until combined.  Continue until all eggs are mixed and again, scrape down the sides of the bowl.   Add the dry ingredients and mix on low just until combined (don't over beat!)  Stir in the almonds and chocolate bits.

On a separate sheet of parchment paper, sprinkle additional granulated sugar on the surface.  Scoop out half the dough and form a log, rolling it in the sugar to coat the sides.  Place it on the prepared baking sheet and repeat with second half of the dough.  Space them 3-inches apart.


Bake in the preheat oven for 30 minutes or until the tops are set and firm.  Remove from the oven and cool 15 minutes.
Place the baked log on a cutting board and using a serrated knife, make diagonal 1/2" slices.  Lower the oven temperature to 300F-degrees and bake the slices (twice-baked!) again for 12 minutes.

Repeat with all the slices.  Allow the cookies to cool before storing them.  The best thing about Biscotti is that they have a long "shelf" life, they pack well to send to family and friends, and they are good dunkers! Enjoy!

11 comments:

  1. I'd definitely go for these and you are so right a cup of tea de-stresses. I am not a lover of coffee at all it does not agree with me. Mind you of it is combined with chocolate in a nice crispy biscuit ... I can manage that! :-)
    Tea is my addiction though.

    keep well

    Amanda xx

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    Replies
    1. Tea is definitely my "go-to" drink for de-stressing. Hot or cold depending on the weather, XOXO

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  2. Your biscotti look so good, but I've never had success making them. My ex used to say having a broken index finger was a requirement for being in the US Navy because you always had a mug of coffee in your hand! I'm a tea pot through and through, but chocolate and coffee bring out depths of flavour in each other that I always add a little coffee to a chocolate sponge, and vice versa.
    ~~~Deb in Wales xo

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    Replies
    1. Your ex sounds like my Dad:-D Biscotti is not really hard to make and this recipe has a lot of flavor.

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  3. Thank you for the recipe! Sounds delicious! Looks delicious!

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    Replies
    1. You're welcome. Wish we lived near so we could enjoy a few together...of course, after shopping!

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  4. These twice baked cookies look heavenly and you are so right, nothing is better than a biscuit and a cup of tea to de-stress. Have a stressfree and lovely weekend, Susan.

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    Replies
    1. I leave for London next weekend, so lots of work to do, but then I'm coming back and putting my feet up and watch my garden grow, XOXO

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  5. I LOVE biscotti! I will be giving that a try next weekend. Thanks for sharing.

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  6. Dear Susan:
    Your cup and saucer are darling! I have never made Biscotti even once so I need to try this recipe! We must of gotten married at the same time as we will be married 49 years this month too!

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  7. Hi Susan! I'm not a coffee drinker either, but I keep a jar of espresso powder for baking with chocolate. Your biscotti look so good, which reminds me that I haven't made any in years.

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