Friday, December 24, 2010
Mocha and Toasted Almond Biscotti.
My only excuse for making these is that I had no chocolate cookies to put on cookie plates for Christmas this year ;) Not that anyone really needs an excuse to make chocolate anything. This wasn't my favorite chocolate biscotti recipe ever, the dough crumbled when I tried to slice it thinly (I prefer thinner over thicker biscotti), but the taste is great so I suppose that makes up for it.
Mocha and Toasted Almond Biscotti
Adapted from Nestle
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 tablespoon instant espresso powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
2/3 cup granulated sugar
3 tablespoons butter, softened
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup sliced almonds, toasted
Preheat the oven to 350 degrees F. and line one large baking sheet with parchment paper.
Whisk together the dry ingredients (flour through cinnamon) until well combined. Cream the butter and sugar until lightened in color, about 2 minutes on medium speed. Beat in the eggs and vanilla extract and mix for another minute. Add the dry ingredients and almonds, making sure everything is well incorporated.
Divide the dough in half and form each half into a 12-inch roll. Place the logs onto the baking sheet and flatten slightly. Bake until firm, about 20-25 minutes. Take out of the oven, reduce the heat to 325, and let the cookie logs cool for at least 10 minutes before slicing the logs into 1/2-inch strips and placing the slices back on the sheet. Bake for another 10 to 15 minutes.
I drizzled these with some white chocolate and sprinkled with Christmas nonpareils, feel free to do the same or not, however I do think the sweetness of the white chocolate works very well against the espresso powder and toasted almonds :)