Years and years ago, my husband suggested that “we” learn to make biscotti. These twice-baked, Italian cookies proved to be super easy to make, which is a good thing since “we” became “me.” But, that’s okay. Biscotti are FishPapa’s favorite cookie which makes them fun for me to make for him.
Recently, we’ve learned that we needed to make some changes to our family’s diet. I did some research and was pleased to find out that our favorite biscotti recipe fit well into the heart-healthier changes we’re trying to make. Almonds and dark chocolate both are considered helpful in lowering cholesterol and blood pressure. And since this recipe does not call for butter or oil, I didn’t have to face the conflicting, “Which fat do I use?” question.
Everybody say “Yeah for biscotti!”
Biscotti are that fancy-pants cookie that seems hard to make, but is actually quite easy. Bake up a batch of these Chocolate-Almond Biscotti to treat friends and family.
- 3 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 cup dark brown sugar
- 1 3/4 cups unbleached, all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon finely ground decaf coffee instant would work as well
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup whole almonds toasted
- 3/4 cup dark chocolate chips tiny ones if you can find them
Preheat the oven to 300°. Line a large cookie sheet with parchment or a silpat mat.
In a large bowl, beat the eggs and extracts with a hand mixer. Blend in the sugar.
In a second large bowl, sift together flour, cocoa, coffee, baking soda, and salt.
Add the dry mixture to the wet and mix to blend. Stir in the almonds and chocolate chips.
Spoon the batter into one long log down the center of the parchment paper. Bake for 50 minutes. The batter will spread. Remove from oven.
Leave oven set to 300°. Wait 5-10 minutes, then transfer the large cookie rectangle to a cutting surface. Slice the large cookie crosswise into 1/2 inch slices.
Place the slices on lined cookie sheets and bake for 25 minutes. You may need a second baking sheet to fit them all.
Turn the cookie slices over and bake another 25 minutes. Remove from the oven and cool on a rack.
Serve with coffee or tea. Store the cookies in an airtight container for up to a week at room temperature. For longer storage, store the container in the freezer.
Nutritional values are approximate and based on 1/12 of the recipe.
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How many biscottis does this recipe make?
At least 2 dozen. It’s going to depend on how thin you slice them and how much the dough spreads.
These sound really yummy! Do you know by chance if it would be okay to use regular coffee instead of decaf?
Jane
Absolutely. We just like to have them at evening and don’t want the caffeine late at night.
Makes sense. Thanks! I’m going to make this and try and impress my husband. 🙂 Love, love, love your blog–thanks!!
Jane
Great recipe – everyone in my family really likes them! As recommended, I have bagged lots of the finished biscotti into zip locks and placed in the freezer for another time! Love the make ahead freezer tips! Only problem is I need to buy a bigger freezer!!!