Biscotti has never been a memorable or crave-worthy cookie to me, until I made these chocolate biscotti with almonds. They hands down rocked my holiday treat playlist this year. The cocoa tinged cookies just meld into the milky flavors of the white chocolate chips and finish on a nutty crisp note. They are not too sweet, just the right amount of chocolatey goodness, and can be eaten as a semi-indulgent breakfast (hey! sugary cereal is no different than cookies for breakfast) or as a night cap before bedtime. Perfection.
The recipe is based off Union Square Cafe’s cookie featured in the New York Times, but tweaked to include a little less sugar (and light brown sugar instead of dark), white chocolate chips instead of milk, and almonds. The original is great as is, but if you’re looking for something a little less chocolatey and a little more nutty (and my idea of biscotti perfection) try out my version!
Biscotti are one of the best cookies to bake for travel. They are hardy and can be kept for a very long time without compromising quality. The hardest thing about making these chocolate biscotti is probably working with the uber sticky dough, but if you follow my trick of shaping the dough with plastic wrap instead of your bare hands, it should come together with ease!
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Chocolate Biscotti with Almonds
- Total Time: 2 hours
- Yield: 60 biscotti
- Category: Cookies
- Method: Baking
Description
The perfect chocolate biscotti that’s not to sweet and full of nutty, chocolatey flavors.
Ingredients
2 cups (250g) all purpose flour
3/4 cup + 2 tablespoons (75g) cocoa powder
1 teaspoon (3g) salt
1 teaspoon (5g) baking soda
1 2/3 cup (320g) light brown sugar
1/3 cup (65g) sugar
4 tablespoons (60g) butter, at room temperature
1 teaspoon (4g) vanilla
3 eggs
1 cup (160g) white chocolate chips
2/3 cup (75g) almonds, toasted and roughly chopped
Instructions
1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
2. Sift the flour, cocoa powder, salt, and baking soda together. In another bowl, cream together the sugar and butter. Once it is light and creamy, add the vanilla and add the eggs one at a time. Add the dry ingredients until the dough comes together. Fold in the white chocolate chips and almonds.
3. Divide the dough into two balls and place onto two separate sheets of plastic wrap. Use the plastic wrap to help roll the dough into 2 inch thick logs. Place logs onto the prepared baking sheet. Bake for 30-40 minutes or until the top begins to crack a little bit. Cool half baked biscotti completely on a wire rack.
4. Preheat oven to 325 degrees F.
5. Once the half baked biscotti logs are completely cool, cut into 1/2 inch thick pieces. Bake for 15 minutes or until firm and crisp. Cool and store leftovers in an airtight container at room temperature or in the freezer if keeping for longer.
Notes
Inspired by the New York Times.
Keywords: chocolate, biscotti, holiday baking, union square cafe
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