After a series of “bloggers – block” days and mind off days, I decided to head back to th one thing I get absolute solace in like always and with a delightfully chocolatey classic, this is my next post on Chocolate Almond Biscotti.
Best to go with a cup of freshly brewed coffee on a wintery day, biscotti for me is by far the easiest biscuits and highly recommended to try if you think you are an amateur messy baker. The rugged shapes of the biscotti and the simple concept of “just mix, layout and bake” make biscotti incredibly simple.
I landed on trying a chocolate biscotti version after discovering packs of belgian chocolate lying in my fridge. Instead of using melted chocolate, I decided to hand chop the chocolate into tiny bits upto the point that they nearly look like shavings. The reason I decided to use this method is to keep the choolate bits intact when you bite into the biscotti at the same time not overpowering the taste of almonds.
With hints of coffee and aroma of chocolate baking in the oven, this recipe is incredibly simple, quick and fail proof.
80 gms semi sweet baking chocolate, finely chopped
60 gms almonds, chopped
115 gms all purpose flour
100 gms light brown loose sugar
1/2 tsp baking powder
2 tbsp cocoa powder
2 tsp vanilla essence
3 tsp instant coffee powder
Pinch of salt
1. In a large mixing bowl, mix together flour, sugar, cocoa powder and a pinch of salt until well combined. Add instant coffee powder.
2. In another bowl, whisk together eggs and vanilla essence. Add chocolate bits to this wet mixture.
3. Add beaten eggs and chocolate to the dry flour mixture. Add baking powder and chopped almonds to it. Mix until a thick dough forms. Knead with hands if needed.
4. On a lightly floured baking tray, spread out dough and evenly spread it out. Ensure dough is about an inch thick.
5. In a preheated oven at 180 degrees Centigrade, place baking tray in the oven and bake until dough is stiff, approximately 10 minutes.
6. Remove the dough of biscotti from the oven and place the dough on a cool surface or cutting board. Using a sharp knife cut out long elongated biscotti and place individual biscotti on the baking tray for rebaking.
7. Place baking tray once again into the oven to harden biscottI and bake until well hardened like toast.
8. Turn off the oven and remove the biscotti. Let cool and store in air tight container.
Biscottis can be stored over a long period of time unlike other standard biscuits.
Until my next post, Happy Baking!