Ingredients
- 2 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 finely ground almonds
- 1/2 cup toasted whole almonds
- 1 egg (beaten lightly)
- 2 eggs whites, lightly beaten
- 1/2 teaspoon almond extract*
- 1/2 teaspoon vanilla extract*
- 1 cup sugar, optional
- 3 ounces Lindt Surfin bittersweet chocolate
- 1/2 ounce unsweetened chocolate
Directions
-
Place the flour, baking powder, baking soda and salt in a large mixing bowl and stir with a fork to combine
-
Make a well in the center of the flour mixture
-
On the outside of the flour mound place the ground and whole almonds
-
Place the eggs, extracts, and sugar in the well
-
Using a fork, beat the egg mixture and then quickly incorporate the flour and nuts in to the mixture until a smooth dough is formed
-
If necessary, lightly knead the dough on a board until mixture holds together
-
The more the dough is kneaded the tougher it will get because working the gluten in the flour
-
Divide the dough into three parts
-
Cover a cookie sheet with parchment paper
-
Set aside
-
Lightly oil your hands and then shape the dough into 3 logs that are 2 inches wide and 1/2 inch high
-
The length may vary
-
Bake at 350 degrees for 15 minutes or until lightly golden
-
Remove from oven and cool for 5 minutes
-
Cut each log crosswise into 1/2 inch slices and place on the used parchment paper cut side down
-
Bake for 7 minutes
-
Turn biscotti over and bake for another 7 minutes or until golden and crisp
-
Cool completely before dipping in chocolate or before serving
-
To make chocolate dipped biscotti, melt the two chocolates in a large, flat soup dish over simmering water.
-
Dip one side of the biscotti into the chocolate mixture and then place chocolate side up on a clean plate to cool and harden
-
Serve
-
*Can vary extracts, but keep at 1 teaspoon or else will have too much liquid
-
Anise is a good substitute
-
Note: Great but better dipped in chocolate