Chocolate Almond Biscotti

Okay – I am very excited for this recipe, easily one of the hardest recipes I have made but also the most satisfying.  Fittingly enough, I thought I would share something else that is hard and well, satisfying. What could that be you might ask, your twenties. No one tells you how weird your early twenties are. It’s that weird phase in your life where you’re lonely but not alone but not actually lonely but lonely. You follow? It’s that time you are kind of sort of figuring it all out. Some people go to grad school, some people get married, some people start working and hope for the best. Regardless we all are in someway “figuring it out”. It’s been almost 2 years since I️ walked across that stage, shook a hand and grabbed an empty diploma sleeve, don’t worry, I️ received my diploma in the mail 4-6 weeks after reality set in. But really, being in your twenties is hard but the satisfaction of accomplishment and really just figuring it out is really really good.

When people say you’re twenties speed by, they weren’t kidding. It’s exciting but also extremely nerve wracking. It’s like you’re living on this made up timeline – I️ don’t know about you but I’m a planner and as a planner, I️ live for timeline. Does this ever play in my favor, *lets all laugh together. No I️t doesn’t. As much as I️ live for timelines If you know me then you know that I️ pretty much got through college by religiously believing fake it till you make it. Not only do I still 100% stand by this but it’s even more true in the real world. Heck, fake it to make it. Did just that by whipping up these killer chocolate almond biscottis. {see what I️ did there}

Ingredients
Biscotti

  • 2 cups + 1 Tablespoon all-purpose flour (plus more for your rolling)
  • 1 cup light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, cold and cubed
  • 3 eggs
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract

Egg wash:

  • 1 egg beaten with 1 tablespoon milk

Chocolate drizzle

  • 8 oz semi sweet chocolate melted with one teaspoon of vegetable oil.

Directions:

  1. Line two baking sheets with parchment paper or silicone baking mats and spread your almonds out across the two sheets.  Keep one set on side.  You are going to want to toast your almonds for about 15 minutes at 300°F, tossing twice during that time. Once toasted, place on side and turn your oven up to 350°F to bake your biscotti at.
  2. In a food processor, pulse your toasted almond in food processor until very coarsely chopped. Set these aside
  3. In a large bowl combine the flour, brown sugar, baking powder, salt and cinnamon together. Using a pastry cutter, incorporate you cold cubed butter until the mixture is crumbly. Once well incorporated, toss in your cup of chopped almonds. Set aside.
  4. In a medium bowl, whisk together your eggs, oil and vanilla and then pour into you flour/butter mixture and mix with a large wooden spoon until everything is well combined into a dough.
  5. Lay your dough out on a lightly floured surface and with floured hands knead lightly until the dough is soft and easy to work with.  If it is extremely stick, add in a tablespoon or two of flour.  Divide the dough in two and place on your baking sheet.  Once on your baking sheet, shape each piece in an 8-9-inch-long roll at about a ½ inch thick.  You will want to make sure you roll has a flat surface on the top. Using a pastry brush, lightly brush both rolls on both sides with the egg wash.
  6. Bake your biscotti for 25-30 minutes or until the tops and sides of the slabs are lightly browned. Remove from the open (do not turn your oven off quite yet).  Cool your slabs until they are cool enough to handle (10-15 minutes) and then cut in 1 inch thick slices.  Set your slices back onto you baking sheet and bake each side for an additional 10 minutes each (20 minutes total – 10 and 10). Do not over bake. Once fully baked, removed from the oven and completely cool on a wire rack. *Note, when you take your biscotti out of the over, it may seem bit soft in the center, these will harden and become crunchier as they cool.
  7. While you wait for your biscotti to cool, mix together your semi-sweet chocolate and teaspoon of vegetable oil and melt in 15 seconds intervals.  Once melted, fill your melted chocolate in a piping bag or a Ziploc baggy with the tip cut off.  Once cool, drizzle on the chocolate straight on your biscotti, let the chocolate set in the refrigerator for about 25 minutes. Once the chocolate is set, your biscotti is ready to eat!
  8. Enjoy!

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