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Friday, January 20, 2012

Chew on This | Triple Chocolate Almond Biscotti

I made these biscotti because it sounded like a good idea. And it was.

They're busting with chocolate. Cocoa, chocolate chips and ganache. Good.
They've got almonds. Nutty. Nice. 

They're a really lovely accompaniment to a cup of tea. Or coffee, if you're bent that way. Or a big, fat mug of hot chocolate, because that wouldn't be obnoxious at all.

Fill your cup. Dunk a chocolatey biscotti. Sit down and take a break. Listen to the incessant barking of your speckled dog. Politely ask your dog to stop barking. Decide to ignore the dog and the barking. The endless, piercing barking. Have a bite of your soaked biscotti. 



Here's our recipe:
Triple Chocolate Almond Biscotti
2 C flour
1/2 C cocoa powder
1 t baking powder
1 C sugar
3/4 C almonds, roughly chopped
2/3 C chocolate chips
4 eggs
1/4 C olive oil
1 t vanilla

Preheat oven to 325℉. Line a cookie sheet with parchment paper or a non-stick baking mat.

In a large bowl, sift together your flour, cocoa powder and baking powder. Add in your sugar, almonds and chocolate chips. Stir to incorporate everything.

In a separate bowl, beat together your eggs, olive oil and vanilla.

Add your wet ingredients to your dry ingredients. Stir until combined. Your batter will be very sticky.

Turn your batter out onto your prepared cookie sheet. Form into a log and pat down with the palm of your hand so your dough is slightly flattened out. Place into the oven for 30 minutes or until lightly browned and tester inserted comes out clean.

Remove cookie log from the oven and allow to cool about 30  minutes. Slice log into cookies, crosswise, about 3/4" thick. Lay cookies on their side on the cookie sheet and place back into a 325℉ oven for 15 minutes. Allow cookies to cool completely, dunk half of each cookie in your prepared ganache, place chocolate coated cookies onto a baking sheet to dry. 

Pour a cup of tea for yourself and dunk your biscotti - bliss. 

2 C semi-sweet chocolate chips
1/2 C heavy cream

In a microwave safe bowl, combine chocolate chips and cream. Microwave on half power for 30 seconds - stir. Continue to cook in the microwave in 30 second intervals, on half power, until the ganache is smooth and warm.

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