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  • Sheryl Ness

Dark Chocolate, Orange, and Almond Biscotti

It's a rainy Sunday here in Minnesota and even though its hot outside, I'm baking Vincenzo's favorite biscotti to enjoy for breakfast this week. This is one of those recipes that I've made so often, I'll be able to remember how to make it for life! The biscotti is softer because it has a bit more butter and fewer eggs than most traditional biscotti that you may have had in Italy or from stores. This one you can eat alone or you can dunk it in your favorite coffee to eat and enjoy.




I often made these for friends and family when we lived in Italy. The recipe is now made also by Concetta, my mother in law in Abruzzo who also loves them. She makes it as a special treat for parties and gatherings with her friends and family as well. I think that is probably the best compliment I could get! The combination of dark chocolate with a hint of sea salt, orange and almonds is a match made in heaven. I hope you love the recipe and enjoy baking and eating these as much as we do.


We've also created a YouTube video on our channel that features this recipe here.


Chocolate Almond Biscotti

Preheat oven to 375 degrees.


Instructions

1 stick of butter (8 Tbsp) – room temp

1 cup sugar

-Mix together the butter and sugar so that it is creamy

Add 1 egg and mix well.

Then add:

3/4 tsp sea salt

3/4 tsp baking powder

Zest of one orange or 2 Tbsp. orange marmalade

1 tsp. vanilla

-Stir well.

Add:

Chopped almonds (3/4 cup)

8 oz dark chocolate (chopped)

-Mix together well.

Next, add 1 1/2 cups flour and stir forming a stiff dough.

-Mix together well and form by hand into a ball of dough.

Divide the dough in half or three parts and make 2-3 oblong logs and flatten out on cookie sheet so that the dough is about 1-2 inches wide.





Bake the logs on a cookie sheet covered with parchment paper for 10-12 minutes at 375 degrees.

Take the logs out of the oven and cool for 20 minutes.

Next cut the biscotti in lengthwise pieces (about 12-16 cookies a log) -like slicing bread.

Place the cookies back on the baking sheet and bake again for another 8-10 minutes.


Cool and place in airtight container.


Serve with your favorite cup of espresso or coffee!





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