Slow, chilly nights are perfect for turning on some good music, rolling up your sleeves and baking. Biscotti is the one of the first things I remember baking when I was young, and I love it to this day. It’s a crunchy cookie that’s not too sweet and pairs well with hot coffee for dipping.
I adapted this from the NY Times version (12/1993). I replaced hazelnuts with almonds, but you could really use any type of nut you like.
Chocolate Almond Biscotti
Total time: 1 hour
Yields 40 med-large biscotti
1 cup whole toasted almonds
2 1/2 cups flour, plus flour for surface
1/2 cup Cocoa powder
Pinch of salt
1/2 teaspoon baking soda
3/4 teaspoon baking powder
4 large eggs
1 1/3 cups sugar.
1. Preheat oven to 350 degrees. Toast almonds (or nuts of choice), chop coarsely and set aside.
2. Sift the flour, cocoa, espresso powder, salt, baking soda and baking powder together and set aside.
3. Beat eggs lightly, just until blended, in mixing bowl. Remove two tablespoons of egg mixture and set aside. Beat sugar into remaining eggs until blended. Stir in flour mixture to form soft dough.
4. Divide the dough in half and place one portion on a well-floured work surface. Pat it into a six-inch square. Sprinkle half the nuts on the dough (I also added some high quality chocolate chips). Roll into a cylinder that’s to ~2″ in diameter and 13″ long. Place the roll of dough on the baking sheet. Repeat. Brush the tops of both cylinders with the egg you set aside.
5. Bake for 20 min, or firm to the touch. Remove from oven and let cool for 5-10 minutes. Place on cutting board and slice to 1/2 thick (or larger/smaller, depending on your preference). Lay cut sides down on the same baking sheet. Bake an additional 20 min. Let cool–will become nice and crunchy.