Traditional biscotti never appealed to me. I always found them to be plain, way too crunchy, and sometimes tasteless. It wasn’t until recently that I completely changed my mind when I had an anise biscotti at a local neighborhood bakery. Their version of the cookie is crunchy from the outside yet chewy from the inside with a perfect balance of sugar and licorice flavor. It was biscotti love.
I sort of became obsessed with these anise-flavored cookies and was dreaming about them every time I grab a cup of almond milk latte from that bakery. Then it hit me – I should be able to bake delicious biscottis from scratch that are not dry and rock hard! So I looked up a few recipes, played around with the ingredients, varied the baking time, and basically ended up with these incredible double chocolate almond biscotti:
Here’s the thing about biscotti that you must know before attempting to try this. The dough is baked twice to ensure a crispy yet chewy texture: once in a long log form and then in sliced form. Also, most original recipes only call for eggs as an adhesive ingredient, but recipes using butter (such as this one) yield softer and delicate cookies due to the added fat. So it all comes down to your preference!
Makes about 14 biscotti
57 g (¼ cup) butter, room temperature
150 g (¾ cup) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
190 g (1 ½ cups) all-purpose flour
45 g (½ cup) unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
115 g (4 ounces- about 1 cup) slivered or chopped raw almonds
80 g (¼ cup) bittersweet chocolate chips
1. Preheat oven to 350 F° (180 C°).
2. Beat the butter and sugar in a large mixing bowl until light and fluffy.
3. Add the eggs one at a time, beating after each addition.
4. Mix in the vanilla extract.
5. Sift the flour, cocoa powder, baking powder, and salt over the mixing bowl. Mix with a spatula until it’s all incorporated– do not overmix. The dough will be slightly sticky.
6. Stir in the almonds and chocolate chips.
7. Shape the dough into a log 12-inches (30 cm) long by 3-inches (7 cm) on a parchment-lined baking sheet.
8. Bake for 30 minutes, or until the dough cracks on top and begins to brown.
9. Take out of the oven and cool on baking sheet for 10 minutes.
10. Using a serrated knife, cut the log into ½-inch slices (1 cm). Place the slices cut side down onto the baking sheet. Bake for 5 minutes on each side for a soft texture. For a crunchier texture, bake for 8-10 minutes.