Apparently I have a thing for chocolate and almonds in baked goods…
I digress – these are a lot less intimidating to make than I perceived, and they are super delicious.
I made these during the holiday season like my Italian Grandma used to do and so used festive spices, but they are not necessary and can be adjusted to taste.
Enjoy and let me know what you think!
almond chocolate chunk biscotti
inspired by a recipe I found years ago from Epicurious / Self Magazine
makes 1 small loaf / about 10-12 cookies
ingredients
- 1 cup / 125 grams all-purpose or gluten-free flour [I used whole wheat AP]
- 1/3 cup / 65 grams coconut or raw cane sugar [I used a little less than this]
- 1/2 teaspoon baking powder [sub levure in France / Europe]
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cardamom
- 1/8 teaspoon ginger
- 1 large egg*
- 2 1/2 tablespoons butter or coconut oil [I used room temperature salted butter]
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract, optional [sub anise or omit – I didn’t use any]
- 1/4 cup / 37 grams dark chocolate, chopped [sub dried fruit, i.e. cranberries]
- 1/2 cup / 75 grams toasted almonds, chopped [sub nuts of choice, i.e. walnuts]
instructions
Preheat oven to 350 F / 175 C.
Line a baking sheet with parchment paper and set aside.
Add flour, sugar, baking powder, and salt to a medium-large bowl.
Using a mixer or hand whisk, mix together well.
Mix in egg and butter, and stop to scrape the sides.
Mix in vanilla extract and almond extract [if using], then fold in chocolate and almonds.
The dough will be a bit loose, which is normal.
Place the dough in the center of the baking sheet and shape it into a long, relatively flat log with your hands [this is fun!].
Bake for about 23-25 minutes, or until the outside of the log is lightly browned and somewhat firm.
Remove and let sit for a few minutes.
Slice loaf between 1/4-inch to 1/2-inch thick.
Arrange the slices cut-side down on the baking sheet and return to the oven.
Bake for 10-12 minutes.
Remove and let cool for 10 minutes.
Store in an airtight container for 1-2 weeks.
notes
To make vegan: swap coconut oil for butter / egg replacers below.
*Egg replacers: 1 Tbsp flaxseed meal + 3 Tbsp warm water /or/ 2 Tbsp water + 1 tsp olive oil + 2 tsp baking powder whisked /or/ 1 tsp baking soda + 1 Tbsp apple cider vinegar /or/ 1/4 cup unsweetened apple sauce.
To make gluten-free: swap all-purpose flour for all-purpose gluten-free flour.
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