Chocolate-Dipped Almond Biscotti

This recipe turned me into a biscotti lover. Sweetened with brown sugar, flavored with toasted almonds, and dipped in chocolate puts this crunchy biscotti at the top of my coffee pairing list!

1 and 1/4 cups (175g) whole almonds, such as Diamond of California Whole Almonds 1
2 cups + 1 Tablespoon (258g) all-purpose flour (plus more for your hands)
1 cup (200g) packed light or dark brown sugar (I prefer light here)
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup (60g) unsalted butter, cold and cubed
3 large eggs
1 Tablespoon (15ml) canola or vegetable oil (or melted coconut oil)
1 teaspoon vanilla extract
egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
8 ounces (226g) semi-sweet chocolate, coarsely chopped

Read the recipe in full, as well as looking at the photos below this recipe, before beginning. Doing both will help get you started.
Preheat oven to 300°F (149°C). Line two large baking sheets with parchment paper or silicone baking mats. Spread almonds on one sheet (keep the other one set aside) and toast for 15 minutes, stirring twice during that time. Remove toasted almonds from the oven and turn the oven up to 350°F (177°C). Rinse/wipe off the one baking sheet so you can use it again for the biscotti.

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