YUMMM! These biscottis are the best that I have ever had. I got the recipe from Gourmet Mag, and I modified it to add more vanilla extract, and coated it with a luscious layer of dark chocolate to make it more decadent. Dip it in tea or coffee, and it is mind blowingly delicious!
Ingredients:
1 1/4 cup sugar
1 stick unsalted butter, melted
3 tablespoons brandy
2 teaspoons pure almond extract
1 teaspoon pure vanilla extract
1 cup whole almonds with skin, lightly toasted , cooled, and coarsely chopped
3 large eggs
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup chocolate chips(ghiradelli 60% bittersweet)
Melt chocolate chips in a double broiler, and when warm and completely melted, in about 10 minutes, dip the straight end of the biscotti, straight into the bowl of melted chocolate and let it rest on a cookie sheet, covered with parchment paper. It takes a few hours to set. Once set, and hardened, you can store it in an air tight container!
Method:
Stir together sugar, butter, brandy, and extracts in a
large bowl, then stir in almonds and eggs. Stir in flour, baking powder, and
salt until just combined.
Chill dough, covered, 30 minutes.
Preheat oven to 350°F with rack in middle.
Using moistened hands, halve dough and form 2 (16-by
2-inch) loaves on an ungreased large baking sheet.
Bake until pale golden, about 30 minutes. Carefully
transfer loaves to a rack and cool 15 minutes.
Cut loaves into 3/4-inch slices with a serrated knife.
Arrange biscotti, with a cut side down, on a clean baking
sheet and bake until golden, 20 to 25 minutes. Transfer to rack to cool
completely.
Melt chocolate chips in a double broiler, and when warm and completely melted, in about 10 minutes, dip the straight end of the biscotti, straight into the bowl of melted chocolate and let it rest on a cookie sheet, covered with parchment paper. It takes a few hours to set. Once set, and hardened, you can store it in an air tight container!
