Chocolate Almond Biscotti
The December craze for cookies is akin to the November craze for pie except that it is more universal and enduring. My own experiments with cookies have varied in their ambition and success, but a recent bite of Zabar's chocolate biscotti inspired a biscotti infatuation. The chocolate Zabar's biscotti has pecans, chocolate chunks, and cake crumbs -- and is thinly sliced. I used almonds instead of pecans and Twix, as a substitute for the cake crumbs and chocolate chunks.
A benefit of biscotti is that, unlike most cookies, they improve with a few days of aging. They can be made in advance of serving, taking day-of pressure off :) Also - they make nice gifts.
- 1 stick melted butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup of chopped almonds
- 3 eggs
- 2.5 cups flour
- 1/2 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1/4 teaspoon salt
- 1 twix bar
- In a large bowl, mix sugars, butter, and vanilla extract. Gradually add eggs and almonds until incorporated.
- Add in flour, cocoa powder, baking powder, and salt. Mix.
- When the dough is combined, crumble the twix bar and mix it into the dough.
- Refrigerate the dough for 30 minutes.
- Pre-heat the oven to 350.
- Prepare a cookie sheet with parchment paper.
- After the dough has chilled, form a loaf on the cookie sheet.
- Bake for 30 minutes.
- Set to cool for 15 minutes.
- Using a serrated knife, slice the biscotti loaf into 1/2 inch pieces.
- Prepare a cookie sheet with new parchment paper.
- On the cookie sheet, arrange the biscotti with the cut slide down.
- Return to the oven to bake for 30 minutes.
Serves 24. 30 minutes active time, 2.5 hours total time.