Monday, August 10, 2009
Chocolate Almond Biscotti
215 gms brown sugar
250 gms all-purpose flour
3 Tbsp cocoa powder
2 Tbsp instant coffee
1 Tsp baking soda
1/4 Tsp salt
3 large eggs
1 1/2 Tsp vanilla
150 gms Almonds toasted & Chopped roughly 150 gms chocolate,roughly chopped
Preheat oven to 180C
To toast almonds: spread on a baking sheet and bake for 15 minutes or until lightly browned. Remove from the oven and place nuts in a bowl. Cool and then chop coarsely. Set aside while you prepare the dough.
Reduce temperature of oven to 150 degrees C. Line a large baking sheet with parchment paper.
Sift or whisk together the flour, cocoa, coffee, baking soda and salt into a bowl then set aside.
In the bowl beat the eggs and vanilla for about 30 seconds. Now mix in the chocolate/sugar and flour mixtures until a stiff dough forms, adding the almonds.
On a floured surface divide the dough in half. Form each half into a log 12 inches (30 cm) long. Do this by rolling the dough back and forth into a cylinder shape with floured hands. Transfer the logs to the baking sheet, spacing them well apart (width-wise on the pan), and pat to even the shapes. Bake until almost firm to the touch, about 35 - 40 minutes (logs will spread during baking). Remove from the oven, place on wire rack, and let cool for 10 minutes.
Transfer the logs to a cutting board. Using a serrated knife cut the dough into slices. Arrange the slices cut-side down on the baking sheet. Bake 15 minutes. Turn the slices over and bake until crisp and dry, about 15 minutes longer. Remove from oven and let cool on wire rack.