My mom, dad, and I went to the Ann Arbor Farmer's Market this past weekend and picked up some biscotti when we were there. While the biscotti was good.... it left us wanting more and something a little bit different. So, late last night I decided to make Dark Chocolate Almond Biscotti. I brought it into work today (Bivouac), gave it to a neighbor (Mrs. Michaels), and donated some to my parents and it got rave reviews! So if you have a jones for some biscotti and chocolate... and have a little time on your hands, I recommend you make this! As always, I am available for questions on biscotti making and such.
- 1/4 cup olive oil, plus 1 tablespoon for the almonds
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 3 tbsp dark cocoa powder
- 2 ounces dark chocolate, melted
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup raw unsalted almonds, chopped and toasted
- Preheat the oven to 300 degrees.
- Chop almonds into small pieces using a chef's knife.
- In a saute pan, on medium heat, toast almond pieces in one tablespoon of olive oil for approximately 2 minutes.
- In a large bowl, mix together oil and sugar. Mix in the vanilla, melted chocolate, cocoa powder, and eggs.
- Add 1 cup of flour, then salt, and baking powder, then final 1/2 cup flour.
- Mix the toasted nuts into the batter.
- Divide dough in half. Form two logs on a parchment-lined cookie sheet.
- Bake for 35 minutes, or until logs are slightly golden. Remove from oven, cool for 10 minutes. Reduce heat to 275 degrees.
- Cut logs at a diagonal angle (approximately 30 degrees) into 3/4″ thick slices.
- Lay cookies on their sides on parchment cookie sheet. Bake 10 more minutes, flip over and bake for 10 more minutes, remove from oven, cool, and serve.
Makes about 24 biscotti.