I don't know the original source of the recipe, but I got it a few years ago from my Mom and it's been one of my favorite go-to recipes ever since. The biscotti also freeze well, so if you somehow manage to not eat them all as soon as they come out of the oven, you can freeze them and save them for later.
Ingredients:
3/4 cup sugar
2 large eggs
1 tsp vanilla extract
1/2 tsp almond extract
3/4 tsp baking powder
pinch of salt
1 3/4 cup flour
4 oz chocolate chips
3/4 cup slivered almonds
Directions:
1. Pre-heat the oven to 350.
2. Beat the eggs and sugar for about 3 min until pale and fluffy.
3. Beat in the vanilla and almond extracts.
4. Mix together the flour, salt, and baking powder. Add the flour mixture to the wet ingredients.
5. Mix in almonds and chocolate chips.
4. Line a baking pan with a silicon mat or parchment paper. Dump the dough onto the baking pan and form it into a thick, rectangular log- about 12" by 3.5" (but you don't need to actually measure it. Trust me). If the batter is sticky, wet your hands to shape the log and smooth over the top.
5. Bake for 25 min, then remove from oven. As soon as it can be touched, cut slices about 1" thick. Turn the slices onto their sides (I always burn my fingers at this point- don't be like me!) and return to the oven for 10 minutes.
6. After the 10 minutes, remove the biscotti from the over and flip them over to the other side (part 2 of finger-burning for me). Bake until browned, or about for another 10 minutes. Once cooled, they will be very crunchy.
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| Oops. Sorry for the blurry picture. |
Make these! You won't regret it.
