Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup sliced almonds
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Stir in the vanilla and almond extracts.
6. Gradually add the flour mixture to the butter mixture, mixing until just combined.
7. Fold in the sliced almonds.
8. Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide.
9. Place the logs on the prepared baking sheet, leaving about 3 inches of space between them.
10. Bake for 25-30 minutes, or until firm to the touch.
11. Remove the logs from the oven and let cool for 10 minutes.
12. Using a serrated knife, slice the logs into 1/2-inch thick slices.
13. Place the slices back on the baking sheet and bake for an additional 10-12 minutes, or until crisp and dry.
14. Transfer the biscotti to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
Preheat the oven to 350°F (175°C).
Serving size:
Makes about 24 biscotti.
Nutritional information:
Per serving (1 biscotti):
Calories: 130
Fat: 6g
Saturated Fat: 3g
Cholesterol: 25mg
Sodium: 70mg
Carbohydrates: 17g
Fiber: 1g
Sugar: 9g
Protein: 3g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/4 teaspoon.
- You can use chopped walnuts or pecans instead of sliced almonds.
Variations:
- Add 1/2 cup of dried cherries or cranberries to the dough.
- Dip the biscotti in melted chocolate and sprinkle with chopped nuts or coconut.
- Replace the almond extract with orange or peppermint extract.
Tips and tricks:
- Make sure to let the logs cool for 10 minutes before slicing to prevent crumbling.
- Store the biscotti in an airtight container at room temperature for up to 2 weeks.
- Biscotti are great for dunking in coffee, tea, or hot chocolate.
Storage instructions:
Store the biscotti in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
Biscotti can be enjoyed as is, but if you prefer them warm, you can place them in a 350°F (175°C) oven for a few minutes.
Presentation ideas:
Arrange the biscotti on a platter or in a basket for a beautiful presentation.
Garnishes:
Sprinkle the biscotti with powdered sugar or drizzle with melted chocolate for a decorative touch.
Pairings:
Enjoy the biscotti with a cup of coffee, tea, or hot chocolate.
Suggested side dishes:
Biscotti are perfect on their own, but you can also serve them with fresh fruit or cheese.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk or water.
- If the biscotti are too hard, reduce the baking time or temperature.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food. Store the biscotti in an airtight container to prevent contamination.
Food history:
Biscotti originated in Italy and were traditionally made with almonds. They were popular among sailors because they were a durable and long-lasting snack.
Flavor profiles:
Cocoa-Almond Biscotti have a rich chocolate flavor with a nutty crunch.
Serving suggestions:
Enjoy the biscotti as a snack or dessert.
Related Categories
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Region: Italian
Taste: Nutty, Chocolatey, Crunchy, Sweet