This was the very first biscotti recipe I created. Much like Tuesday’s recipe for Cranberry Pistachio Biscotti with a White Chocolate Glaze, it was created when I was a mom to two young children, many years ago. When I first made this chocolate and almond biscotti, I had no idea how popular they would be, how many places they would be shipped, and how many requests I would get for them. They hold a very special place in my baking world.

The original post from December 2007

With Christmas only a few days away, there are many preparations for the holiday.  For us it will be a multi-day celebration.  By the time New Year’s arrives, we will have had four or five Christmas gatherings with different combinations of friends and family.

As preparation for this week, I have been baking an assortment of goodies.  The kids and I made frosted sugar cookies, eating some and storing many.  We made reverse chocolate chip cookies (chocolate dough and white chocolate chips) and chocolate chip cookies with toffee bits.  We will have plenty of cookies, both to leave for Santa and to be enjoyed by all.

I also had breads, using zucchini nut bread and banana bread recipe.  The breads will be handy for breakfast, as we will have an additional 4 people in our house during the holidays.  As an additional breakfast treatment or accompaniment for coffee, I will be making biscotti.

Biscotti- a special sort of cookie

Biscotti are among my favorite cookies.  The combination of the crunchiness and the almond flavoring makes it a delicious treat.   I think they are simple to make, but they usually have a “Wow!” to their presentation.  Something about biscotti is elegant, even though the process is painless.

These biscotti can be made two ways.  I usually do some of each type to please all of the eaters in my home.  Some biscotti have a chocolate glaze topping them.  The other biscotti are plain, for the non-chocolate eaters.

First Time Biscotti- Chocolate and Almond

Michele Pesula Kuegler

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Resting Time 30 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Dessert

Servings 28

Ingredients

  

• 1/3 cup unsalted butter softened
• 1-1/4 cups sugar
• 2 eggs
• 1 teaspoon almond extract
• 2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup sliced almonds
• 6 ounces semi-sweet baking chocolate
• 1 tablespoon shortening

Instructions

 

• Preheat oven to 350°F.
• Beat butter and sugar in large bowl.
• Add eggs, one at a time, blending until combined.
• Add almond extract, mixing until smooth.
• In a separate bowl, mix flour, baking powder, and salt.
• Add flour, baking powder, and salt, mixing until combined.
• Stir almonds into dough.
• Divide dough in half.
• Shape each half into a 10″ x 3″ rectangle, using floured hands.
• Set each loaf 2″ apart on a parchment paper-lined baking sheet.
• Bake for 28 minutes or until the dough is set.
• Leaving the oven on, remove the biscotti loaves and cool for 15 minutes on the baking sheet.
• Using a butcher knife, cut the loaves into diagonal slices, 1/2″ thick.
• Place slices on cookie sheet with the cut sides down. Bake for 8 to 9 minutes.
• Turn over slices, and bake for 8 to 9 minutes more.
• Remove biscotti from oven, and allow to cool completely on a cooling rack.
• Combine semi-sweet chocolate and shortening in a small microwave-safe bowl.
• Microwave for 1 minute, then stir.
• Continue heating chocolate in 30 second increments, stirring in between, until chocolate glaze is smooth.
• Using a spoon, spread a layer of glaze on the top of each biscotti.
• Refrigerate biscotti for 15 minutes to set glaze.

Keyword biscotti