Almond Chocolate Chip Biscotti with Chocolate Drizzle
Biscotti filled with almonds and chocolate chips and drizzled with chocolate.
Ingredients
- ½ cup unskinned almonds, chopped
- 3 cups all purpose flour(360g)
- 1 tsp. salt
- 1 tsp. baking powder
- 8 tbsp. unsalted butter, softened
- 1 cup granulated sugar (200g)
- 3 large eggs
- 1 tsp. each almond extract and vanilla extract
- ½ cup semisweet chocolate chips
For the Chocolate Drizzle:
- ½ cup semisweet chocolate chips
- 1 tsp. vegetable shortening
Instructions
- Begin by roasting the almonds: Preheat the oven to 350 degrees and roast the almonds on a baking sheet for five minutes. Remove to a plate to cool.
- In a bowl, sift together the flour, baking powder, and salt. Set aside.
- In the bowl of an electric mixer, cream the butter and sugar together until just combined. Add the eggs and the extracts and beat until well combined. Then, add the sifted dry ingredients and beat until no streaks of flour remain. Stir in the almonds and chocolate chips.
- Line a baking sheet with parchment paper. Use a cool sheet, not the one you baked the almonds on. Divide the dough into four balls, and then shape them on the baking sheet into four loaves, about three inches wide and an inch high. Bake for thirty minutes.
- Slice the loaves into slices, about ¾ of an inch thick. Let them cool completely on a wire rack.
- For the Chocolate Drizzle: Place the chips and shortening in a small bowl and microwave for twenty seconds. Stir. Repeat until the chocolate is melted and smooth. Drizzle the cookies with the warm chocolate, using a spoon. Let the cookies sit until chocolate hardens.
Nutrition
Calories: 150kcal
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