Of late, I’m on the look-out for baking recipes that will not add too many calories to my diet and will last long, that will serve as our tea time / between meal snack. If it stays long, I don’t have to repeat the snack every day till it gets over! Rather alternate it between something else so it is not boring.
Biscotti fit quite well into this - they are not loaded with fat / sugar, nuts if added, make you feel full, last long and quite easy to make.
Biscotti are Italian originated, twice baked biscuits. They are oblong-shaped, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking, and baked again to make crispy.
This biscotti is loaded with almonds, chocolate chunks and makes it a hearty snack with tea/coffee. It yields quite a big batch - lasted us for more than two weeks, in spite of sending away some for D’s colleagues. But stays fresh all the while, though, so can relish it for longer!
Here’s the recipe…
Chocolate Almond Biscotti
Preparation Time: 15 min
Baking Time: 25 min + ~20 min
Makes: ~ 25-30 Biscottis
Source: Joy of Baking
Blanched whole almonds - 3/4 cup (110 grams) See Notes for blanching almonds
White sugar -2/3 cup (135 grams)
Eggs - 2 large
Vanilla extract - 1 tsp
Baking Powder - 1tsp
Salt - 1/4 tsp
All purpose flour /Maida - 1 3/4 cups (230 grams)
Semi-sweet or Bittersweet chocolate - 2/3 cup, chopped into bite-sized chunks (can use chocolate chips)
For the dough
- Preheat oven to 180 degrees C (350 degrees F).
- Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.
- Line a baking sheet with parchment paper.
- In bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs on high speed until thick, pale, and fluffy (about 5 minutes). And beat in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder and salt.
- Add to the egg mixture and beat until combined.
- Fold in the chopped almonds and chocolate.
- Transfer the dough to a well floured counter and roll into a log shape, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide.
- You may have to flour your hands to form the log as the dough is quite sticky.
- Place on your baking sheet and bake for about 25 minutes or until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes.
- Reduce oven temperature to 325 degrees F (165 degrees C). Transfer the log to a cutting board and cut into about 1/2 inch (1.25 cm) slices, on the diagonal.
- Place the biscotti, cut side down, on the baking sheet. Bake for about 8-10 minutes, turn slices over, and bake for another 8-10 minutes or until golden brown.
- Remove from oven and let cool. Store in an airtight container.
- Store bought Blanched Almonds can be used or regular almonds can be blanched at home like this.
- Blanching almonds: Place almonds in boiling water for about 1 minute. Drain and place in ice water to stop further cooking of the almonds. Peel the skin off with your fingers. Bake them in a 350 degree F (180 degree C) oven for about 5-10 minutes, or until almonds are dry, but have no color.
(These lovely pics are courtesy D)