This is based on the Chocolate Biscotti recipe in Baking: From My Home to Yours by Dorie Greenspan. It made the rounds a few years ago during the Tuesdays with Dorie baking series a bunch of bloggers participated in, but I didn't make that recipe.
Mom, don't read this! Ha.
I have not done a lot of holiday baking this year.
Partly because of a trip in early December, partly because the weather is wrong, partly because holidays are strange after a death in the family, and traditions are all wrapped up in memories.
What I should really do is make peanut brittle and fudge, the two things my Dad would spend an entire day making around the holidays. But I'm not there yet.
My Mom asked me if I could make her some biscotti, so I decided to try a new recipe. I will have some on the way to her the day this posts.
Biscotti should be shipped separately from other baked goods, because extra moisture in other items may soften the cookies. And with biscotti, it's all about the "twice-baked" texture.
Double Chocolate Almond Biscotti
2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 tbsp instant espresso powder
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 stick (6 tbsp) unsalted butter, at room temperature
1 cup sugar
2 large eggs, lightly beaten
1 tsp vanilla extract
1/4 tsp (at most) or a drop of almond extract (it's strong! don't add more!)
1 cup slivered almonds
3/4 cup mini chocolate chips
1. Preheat the oven to 350 F. Line a baking sheet with parchment.
2. Sift together the flour, cocoa, espresso powder, baking soda, baking powder, and salt.
3. Beat the butter and sugar together on medium speed until pale, about 2 minutes. Add the eggs and extract(s), scraping down the sides of the bowl, and beat for another 2 minutes. Reduce mixer speed to low and add the dry ingredients in three additions, mixing only until a dough forms. Scrape down the sides of the bowl. Mix in the nuts and chocolate, then turn the dough out onto a work surface and press in escaped ingredients.
4. Divide the dough in half. Working with one half at a time, roll the dough into 12-inch-long logs. Flatten the log with the palm of your hand, so that it is 1/2 to 1 inch high, about 2 inches across and rectangular in shape. Lift onto baking sheet. Repeat for second half of the dough.
5. Bake the logs for about 25 minutes, or until they are just slightly firm. Remove the baking sheet from the oven, put it on a cooling rack and cool for 20 minutes. Leave the oven on.
6. Using a long serrated knife, cut each log into slices between 1/2 and 3/4 inch thick. Stand the slices up on the baking sheet with space between each and bake again, this time for 10 minutes. Let cool.