Chocolate is on the minds of many as we head into Valentine’s weekend.
Chocolate will find it’s way into delicious cakes, beverages and fancy desserts, to name just a few things.
I’m opting for a simple but delicious treatment of chocolate in the form of a biscotti recipe that would be a welcome, but not too filling treat after a special Valentine meal. It could also be a decadent start to the morning with a good cup of coffee.
Biscotti are a multi-purpose cookie that are easy to make and have a long shelf life.
The following recipe features almonds, cocoa powder and chocolate chips.
With this easy recipe, there’s still time to make some Valentine treats.
Double Chocolate Biscotti
(Makes about 2 dozen)
3/4 cups (175 ml) whole almonds, skins on
1/2 cups (125 ml) unsalted butter
3/4 cups (175 ml) sugar
2 eggs
2 cups (500 ml) of all purpose flour
1/3 cups (75 ml) unsweetened cocoa
1 1/2 tsp. (7 ml) baking powder
1/4 tsp. (1 ml) salt
2/3 cups (150 ml) semi sweet or bittersweet chocolate chips
1. Preheat oven to 350.F. Place almonds on a cookie sheet and place in the oven for about 10 minutes. Remove and let cool. Reduce oven temperature to 325F.
2. In a medium mixing bowl, combine the butter and sugar. Beat using an electric mixer until smooth and creamy. Add the eggs and beat until smooth.
3. In a separate bowl, combine the flour, cocoa, baking powder and salt.
4. Add the dry ingredients to the butter mixture and mix with a spatula until combined.
5. Stir in the nuts and chocolate chips.
6. Divide the dough in half.
7. Form into two logs (10 inches long, about 1 inch high and 3 inches wide on a parchment-lined baking sheet.
8. Bake in a 325 F oven for about 35 minutes.
9. Remove from the oven and let cool for 10 -15 minutes.
10. Cut the logs into biscotti approximately 3/4 inches thick and on a 45 degree angle.
11. Return to the baking sheet and return to the oven for 10 -12 minutes.
Let cool. Store in an airtight container.
