In my view, biscotti (plural for cookie) were created as a vehicle to enjoy coffee. For example, my daily routing includes making a cup of coffee in the morning accompanied by a single biscotto (the hard cookie satisfies my initial hunger in the morning and provides a buffer against drinking coffee on an empty stomach). So, while biscotti are perfectly acceptable on their own their ultimate function is grounded in elevating one's coffee consumption experience.
The following Almond and Dark Chocolate Biscotti recipe is a personal favorite and is both tasty and hearty, delivering a "just sweet enough" component. The almonds could be substituted for traditional pistachio.
Almond and Dark Chocolate Biscotti
Almond and Dark Chocolate Biscotti
Cook: Vincent Scordo - Scordo.com
Serves: 24
Ingredients
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ¾ cup sugar
- 1 stick unsalted butter, softened
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 2 large eggs
- 1 cup almonds, coarsely chopped
- 1 cup chopped dark chocolate
Process
- Preheat the oven to 350 degrees F.
- Line a heavy large baking sheet with parchment paper. Combine the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in almonds and chocolate.
- Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
- Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into ½ to ¾-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
It seems to be a very good recipe! I’ll give it a try.
I follow you on Pinterest. Greetings from Sicily!
Grazie, Rosa! Where in Sicily are you located?