Biscotti are that fancy-pants cookie that seems hard to make, but is actually quite easy. Bake up a batch of these Chocolate Biscotti with Almonds and Chocolate Chips to treat friends and family.
¾cupdark chocolate chipstiny ones if you can find them
Instructions
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 ½ 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.
Notes
Nutritional values are approximate and based on 1 cookie.Serve Chocolate Biscotti 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.Tip: For shorter biscotti, form the batter into two thinner logs on two baking sheets.Variations: There are lots of different ways you can flavor Chocolate Biscotti than just with almonds. Consider swapping out the almonds and almond extract for any of the following:
orange zest or orange extract and toasted pecans
peppermint extract and peppermint baking chips
rum extract and toasted walnuts
coffee extract and espresso baking chips
You can also drizzle or dip the baked and cooled biscotti in Homemade Chocolate Magic Shell and shake on chopped nuts, sprinkles, or another favorite topping.