Dark Chocolate-Drizzled Almond Biscotti
These crispy almond-studded biscotti are taken to a whole new level with a dark chocolate drizzle. The perfect not-too-sweet treat to pair with a good latte.
Equipment
- Mixing bowl
- Baking sheet
- Parchment Paper or Silicone Mat
- Small Pot and Glass Bowl (or a Bain-Marie)
Ingredients
- 160 g 1 cup, packed all-purpose flour
- 170 g 1 cup, packed whole wheat flour
- 100 g 1/2 cup sugar
- 1/2 tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 2 tsp almond extract
- 113 g 1/2 cup coconut oil, melted
- 140 g 1 cup slivered or chopped almonds
- 1/2 cup dark chocolate couverture wafers, chips, pastilles, etc
Instructions
- Preheat the oven to 350ºF/177ºC and line one baking sheet with parchment or a silicone baking mat.
- Mix the dry ingredients in a bowl.
- Stir in the eggs, extracts and oil until combined, then fold in the almonds.
- Divide the dough in two and form two logs on the baking sheet that are roughly 11 x 3", give or take.
- Pop the tray in the oven and bake for 35 minutes, or until pale brown.
- Remove from the oven and allow to cool for 15 minutes before slicing the logs on the diagonal in 1/2" pieces.
- While the biscotti are cooling, turn the oven temperature down to 300ºF/148ºC
- Arrange the biscotti on the cookie sheet, cut side down, and return to the oven for 30 minutes or until golden, flipping the cookies halfway through.
- Allow the biscotti to cool completely on a cooling rack, then melt the chocolate over a bain-marie and drizzle it over the biscotti with a spoon or paper cone.
- Let the chocolate set and harden before storing in an airtight container.
Notes
- Store in an airtight container for up to a week.
- If desired, swap the coconut oil with unsalted butter.