There is nothing quite like this Chocolate and Almond Biscotti!
Have a treat with your coffee and try this Chocolate and Almond Biscotti!
I cannot remember the first time I tried biscotti. It’s probably because I loved it at first bite. You know what, I’m lying, I suddenly remember the first thought I had about biscotti. I remember thinking how hard and delicious it was. I prefer for my cookies to be soft; although, there are some cookies that are supposed to be hard and that’s okay. But biscotti was a little harder than I used to. Then I tried it again, and I thought “why in the hell is this cookie so damn hard?!” Well, I eventually found out that it is supposed to be!
For starters, biscotti means “twice-baked”. Enough said. Second, the cookie is supposed to be dry and hard because it is intended to be dunked in coffee or a hot drink. Finally, they were a cookie that was created for soldiers who would go to war or long journeys because they would last a long time. I guess if I lived back in those days and wanted something sweet along my journey away from my family, biscotti would do me right.
What I love about biscotti is that you can create them to embody just about any flavor. You can make Chocolate Biscotti, Caramel Biscotti, or Butterscotch Biscotti. The point is you want to make biscotti that will go well with your coffee or tea. Whatever doesn’t go well with coffee or tea for you, I would stay away from making that flavor into a biscotti cookie. Just try my Chocolate and Almond Biscotti. Chocolate goes well with coffee and the almond goes well tea. So you see, this Chocolate and Almond Biscotti recipe are perfect no matter your hot liquid drink of choice. But let’s take some time to talk about the star ingredient in this Chocolate and Almond Biscotti, which is Almond Butter made by Woodstock.
Almond Butter is an ingredient that I started paying attention to about 5 years ago. I noticed that my healthier friends were eating almond butter as a snack instead of peanut butter. Next thing I knew, I started seeing almond butter in all types of things like protein shakes, cookies, and sandwiches. I promise it seemed as though almond butter was everywhere a few years back. Well, thanks to Woodstock they made me understand why almond butter is so essential and delicious. It’s probably because I don’t know, they make their almond butter with real organic almonds, which means the flavor of this almond butter is pure almonds and nothing else. You can really learn to appreciate the flavor of almond butter with this brand and my biscotti recipe that includes the almond butter.
So if you are looking for the perfect after dinner cookie to along with your after dinner drink, this Chocolate and Almond Biscotti is perfect! It isn’t too sweet and it is just what you need as the perfect nightcap to your dinner!
- 10 tbsp. Unsalted butter, room temperature
- 2 ½ c. flour
- 2 ¾ tsp. Baking powder
- ½ tsp. Salt
- 3 eggs
- 1 ¼ c. sugar
- 2 tsp. Vanilla extract
- 1 tsp. Almond extract
- ½ c. Woodstock Smooth Almond Butter
- ¾ c. almond slivers
- 1 ¾ c. semi-sweet chocolate chips, divided
- Preheat oven 350 Degrees.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- Using a small saucepan, add the butter and melt on medium heat and continue to melt until the butter takes on a nutty aroma, about 5 minutes and allow to cool.
- In a large bowl, add the 3 eggs and whisk using a standing mixer or handheld mixer, and beat on medium-high speed the eggs until pale yellow, about 5-7 minutes. While still mixing, slowly pour in the sugar and the egg mixture will continue to thicken. Turn the speed to low and continue to slowly add the melted brown butter, vanilla and almond extract, and Woodstock almond butter until smooth. Slowly add the dry ingredients with the almond butter mixture. Turn off the speed of the mixer and gently fold in the almonds and ¾ cups chocolate chips.
- Place parchment paper on a large baking sheet or use a silicone mat. Separate the dough into three small rectangular logs. Place in the oven and bake for 25 minutes. Remove from the oven and allow to cool. Meanwhile, reduce heat to 320 degrees. Once the biscotti logs have cooled, use a serrated knife and cut into biscotti cookies about ¼- ½ inch wide. Once the biscotti cookies are cut, place back onto the baking sheet and back into the oven for 8 minutes and turn off heat but keep the cookies in the oven door closed. Once cooled, remove from oven.
- Melt the remaining cup of chocolate in the microwave and stir until smooth. Dip the bottom ends of the biscotti into the chocolate and place on parchment paper and allow to set then serve. Can store in an airtight container for 2 weeks.