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I’m in the final stages of my Christmas cookie baking. Just a few more to bake and then I can package up the cookie tins and make my deliveries. 🙂 This past weekend the Cozy Mystery Crew held it’s first Virtual Cookie Exchange and I shared a recipe and also posted a few photos of my baking in progress and I had a request for this recipe so here it is.
I love biscotti. And there’s nothing like homemade biscotti. Nope. This cookie I dip into a pool of bittersweet chocolate and then when it’s hardened, I dip it into my coffee or tea and it’s heaven!!!
If you decide to make this recipe, I hope you enjoy it as much as I do.
Recipe from www.DebraSennefelder.com
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tablespoons unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 6 tablespoons unsalted butter
- 1 teaspoon almond extract
- 3 large eggs
- 1 1/4 cups blanched whole almonds, lightly toasted & coarsely chopped *
- Chocolate coating:
- 1 lb. Bittersweet chocolate
- To roast almonds, position a rack int he center of the oven & preheat to 350 degrees. Spread almonds in a single layer on a baking sheet & roast for 8-10 minutes, shaking the pan 2 or 3 times. Keep an eye on the almonds, they can overcook quickly.
- For the cookies:
- Preheat oven to 350 degrees.
- In a mixing bowl of a stand mixer, using the paddle attachment, combine the flour, sugar, cocoa, baking soda, salt & cinnamon until blended. Add the butter and beat until well combined.
- In a small bowl whisk together the almond extract & the eggs. At low-speed beat in the egg mixture. Scrape down the sides of the bowl with a rubber spatula and stir in almonds.
- Scrape the dough out onto a lightly floured surface & divide into thirds. With lightly floured hands gently roll each third into a 10-inch long log.
- Carefully place the logs onto baking sheets. I always use silicone sheets for lining my cokie sheets. Flatten each slightly with the heel of your hand to a width of 2 1/2 inches.
- Bake for 25 minutes, until the logs start to brown & bounce back when gently pressed with a finger. Set the cookie sheet on a wire rack & cool the logs for 10 minutes.
- With a long metal spatula, carefully transfer the logs to a cutting surface. Using a sharp serrated knife, cut the logs on the diagonal into equal thick slices. Place the biscotti, cut side down on a baking sheet.
- Bake an additional 5 minutes on each side. Be careful not to overbake. Transfer the biscotti to wire racks and cool completely.
- Coating biscotti in chocolate:
- Melt the chocolate in a double-boiler.
- Line a baking sheet with waxed paper. Dip one end of each biscotti into the melted chocolate. Place the biscotti onto the paper-lined sheet. Let the biscotti stand at room temp for one hour to set the chocolate. Store between layers of waxed paper in an airtight container for up to two weeks.
- Yields about 36 cookies depending on wide you slice them.