It’s been a busy year and I’ve seen spending a lot of time in front of my computer. I don’t mind doing that type of work, but I do miss cooking and with that, getting my advanced blog posts ready to publish. In fact, I am nowhere near the advanced the blog posts I should be, in preparation for our yearly sojourn to Arizona. I have four posts ready to go but I should have 10! That makes me nervous because I may not have time to post while we are in Arizona; we have three separate group friends coming down for 5-7 days each! That means a lot of sightseeing and daily adventures and less cooking and recipe developing.
I modified and made this little recipe because during one coffee break JT mentioned that he would love to have a little biscotti to nibble on while we sit and enjoy our coffees. I like making biscotti because they are easy and are not overly finicky. This recipe came together quickly and more or less in one bowl.
Chocolate Chip and Almond Biscotti
For the original recipe, please click here.
Makes about 20 biscotti but it depends on how thickly you form and cut the logs
Ingredients:
- 57 g unsalted butter, at room temperature
- 225 g brown sugar
- 10 mL pure vanilla extract
- 5 mL almond extract
- 275 g all-purpose flour
- 75 g almond flour
- 20 g baking powder
- pinch salt
- 165 g chocolate chips
Directions:
- Preheat the oven to 350° F.
- Cream butter and brown sugar until light and fluffy.
- Add the eggs, one at a time and best until entirely incorporated. Add the extracts and beat.
- Whisk together the dry ingredients (omit the chocolate chips) and blend into the butter mixture.
- Fold in the chocolate chips.
- Form into two even logs and place on a parchment-lined baking sheet and flatten slightly. Bake for 30 minutes.
- Slice diagonally into 10 slices each and lay flat on the same parchment-line baking sheet and bake again for about 10 minutes or until lightly golden. Cool completely before serving.
Notes:
- I shaped my logs too wide, next time I shall make them more slender and have twice the number of biscotti.
- Biscotti store well in an airtight container but if it will take you more than a week to consume, I would freeze them until required. Defrost at room temperature.
- I didn’t have whole almonds but this would have been lovely having a few whole almonds folded into the batter.
Eva, your biscotti look amazing! I am seriously impressed (as always) by you organisational skills… I never manage to make posts in advance… and as soon as I have lots of works or go on even short trips, I stop posting…
Have a lovely trip to Arizona!
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It’s good to be busy and get the blog in shape for your trip, but I’ll admit, I also like to write posts on vacation. I just feel more inspired! Have a great trip. GREG
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I don’t know anyone who doesn’t like biscotti and yours look good. Why don’t you take photos of your travels and briefly share them with us while you are with your friends…I’ve never been to that part of our country.
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I’ve never made biscotti! And I SO need to make this — who can resist chocolate chips. Neat recipe — looks really tasty. Thanks!
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I feel like this year has been particularly busy! I love biscotti with a relaxing cup of tea 😀
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It’s about time for biscotti, isn’t it/!! I usually don’t use chocolate bits cause I worry about the messiness, but yours are beautiful. I guess you have to wait till the biscotti are cool before the last baking?
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Like your inclusion of almond flour. But I like the original with whole almonds instead of chocolate even more — dipped in Vin Santo of course. My logs always end up too wide, too.
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This simple combination is lovely! Perfect for holiday gifts, too!
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I can never turn down a good biscotti! These look terrific, Eva.
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