Recipes Nugget Markets Signature Recipes
Chocolate Almond Biscotti
- Prep time
- 15 minutes PT15M
- Cook time
- 50 minutes PT50M
- Yield
- About 24 biscotti
- Difficulty
Baked first as loaves and then as slices, these iconic Italian cookies get even better with a bit of chocolate.
Ingredients
- 10 tablespoons unsalted butter, softened
- 1⅓ cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 3¼ cups all-purpose cups flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ⅔ cup slivered almonds
- ⅔ cup mini chocolate chips
Preparation
Preheat oven to 350°F.
Use a stand mixer to beat together butter and sugar until creamy and well-combined. Add eggs, 1 at a time, then add vanilla extract.
In a separate, medium-sized bowl, whisk together flour, baking powder and salt. Gradually add flour mixture to the butter mixture, stirring until completely combined. Stir in mini chocolate chips and almonds.
Divide dough into 2 equal pieces and form into loaves approximately 10–12 inches long by 2–3 inches wide. Place both loaves on a parchment paper-lined baking sheet at least 4 inches apart.
Bake for 30 minutes, or until golden brown. Remove from oven and allow to cool completely.
Once cooled, use a bread knife to cut loaves diagonally into slices about 1½ inches thick. Place biscotti cut-side down on parchment paper-lined cookie sheet.
Return to oven and bake at 350°F for 10 minutes. Flip biscotti gently, then bake for 10 more minutes. Biscotti should be lightly golden brown when done. Remove from oven and cool completely.