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!