National Almond Day: Chocolate Biscotti

img_20170216_230712_677.jpgAfter a couple of politically-oriented posts, I’ll do a few days of food-related posts. There seem to be a lot of food days to celebrate in February, beginning with the Super Bowl.

Today is National Almond Day in the U.S. so I decided to make a recipe that’s been in my “to-make” folder for a while: Mr. Food’s Chocolate Biscotti. Prior to this, I’ve only made biscotti once; while they were delicious, I thought afterward that it wasn’t worth the hassle.

What You’ll Need:
  • 2 1/2 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 2 cups sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole almonds
What To Do:
  1. Preheat oven to 350 degree F. Coat a 10″ x 15″ rimmed baking sheet with cooking spray.
  2. In a large bowl, combine all ingredients except almonds; mix well with a spoon. Stir in almonds until well blended; dough will be thick and sticky. Pour half the dough onto prepared baking sheet, forming a slightly rounded 4″ x 12″ loaf that is about 3/4 inch thick. Repeat with remaining batter and bake 30 minutes.
  3. Remove from oven and reduce temperature to 325 degree F. Allow loaves to cool 20 to 25 minutes then cut into 1/2-inch slices. Lay slices cut-side down on baking sheet and bake 15 more minutes. Turn cookies over and bake 15 more minutes. Allow to cool then store in an airtight container.

Makes about 4 dozen cookies.

img_20170216_152157_188.jpgI made a few changes to the recipe (because I just usually do). I used slivered almonds because I wanted them to be more evenly distributed throughout. I also mixed the sugar, eggs, and vanilla in a large bowl, and sifted the rest of the dry ingredients together before combining the two. Not sure why except that seemed like a thing.

They are good and I’ll definitely make them again. I think, however, I’ll use almond extract instead of vanilla and see how that goes.


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