Chocolate Almond Biscotti

Chocolate Almond Biscotti

Chocolate Almond Biscotti

From my story, By any other name

(My favorite biscotti recipe, it’s also pretty easy.)

(Adapted and annotated from the recipe on the Odense Almond Paste box, for more information and an instructional video visit their website.)

Makes about 32 biscotti

INGREDIENTS (You can also make a half recipe – MK)

1-7 oz box Odense Almond Paste, grated (Not Marzipan—MK)

1 stick ( 8 tablespoons ) very cold butter

1 3/4 cups flour

1/2 cup sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 cup sliced almonds

4 large egg whites (no larger)

1/2 teaspoon vanilla extract

TOOLS & EQUIPMENT

Parchment paper

 

DIRECTIONS

Preheat oven to 350°F. Line a cookie sheet with parchment or foil

Add grated Almond Paste, butter, flour, sugar, baking powder and salt into a medium bowl.

Mix together well, with fork or pastry cutter until crumbly. Add sliced almonds. (Instead of the sliced almond, I used two 4 ounce bars of bittersweet chocolate, chopped.–MK)

Whisk together egg whites and vanilla until frothy. Add to mixture. Mix until dough holds together. Turn out onto a lightly floured counter. (I did this step in my Kitchen Aid stand mixer.–MK)

Roll dough into a 2 inch thick log. Cut in half and roll each piece 10 inches long.

Transfer rolls to cookie sheet. Flatten to 3/4 inch thickness.

Bake 30-35 minutes or until golden. Cool cookie sheet on wire rack for 10 minutes.

Cut into 3/4″ diagonal slices. Return to cookie sheet, cut side down. Bake 10-12 minutes or until golden. Flip and bake 10-12 minutes more. (Careful: if you have a hot oven like mine you may want to check after about 8 minutes.–MK)

Cool on wire rack and store in air-tight container for 2-3 weeks. (They won’t last that long.—MK)

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