I like my cookies really soft and chewy – not crunchy. That all changed at Christmas when my friend shared some cranberry white chocolate biscotti.
So I thought it was time to give up my foolish prejudice and try some biscotti for ourselves.
Dagmar and I dig up a basic recipe and then played around with it to use the ingredients we have on hand.
The result were these yummy cookies.
Yes, I’m a believer now!
Chocolate Almond Biscotti
1/2 cup butter
2/3 cup white sugar
1/4 cup cocoa powder
2 teaspoons baking powder
1 3/4 cup flour
1/2 cup slivered almonds
3/4 cup chocolate chips
1/2 teaspoon almond extract
Cream together the butter and sugar with an electric mixer until light and fluffy. Gradually add in the cocoa and baking powder, beat for 2 minutes.
Beat in the eggs one at a time. Add the almond extract. Stir in the flour by hand.
Mix in the almonds and the chocolate chips.
Cover the dough and chill for 15 minutes.
Preheat the oven to 375 degrees. Divide the dough into tow parts and roll each part into a 9 inch long log. Place the logs on a lightly greased cookie sheet , about 4 inches apart. Flatten slightly.
Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
Cool on the cookie sheet for 5 minutes before removing to a wire rack. Cool one hour.
Cut each loaf into 1/2 wide diagonal slices. place slices on an ungreased cookie sheet and bake at 325 degrees for 9 minutes. Turn the cookies over and bake for another 7-9 minutes.
Cool completely and store in an air tight container.