Double-Decker Chocolate Almond Biscotti – Recipe! Image 1
Cookies, Love

Double-Decker Chocolate Almond Biscotti – Recipe!

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Biscotti are one of my favorite cookies and I bake them quite often.  I even have a Biscotti Jar in my kitchen dedicated to them.  My mom is a huge biscotti fan as well, and at holiday time and birthdays I always bake a batch for her – when I see her hand in the jar, it always puts a smile on my face.

Double-Decker Chocolate Almond Biscotti came about because I happen to enjoy chocolate and almonds together.  This recipe is simple enough – creating one dough, but with two separate flavors. Stacking the almond dough on bottom and the chocolate on top, creates a baked treat with two-toned colors, and a choco-nutty taste.

These twice-baked crunchy cookies are wonderful dunked into a cappuccino, coffee or cup of tea.  I think they are great with a dish of ice cream, or plain, all by themselves.  I think they are my new favorites!

Ingredients

3 large eggs

1 cup granulated sugar

2 teaspoon vanilla extract

2 1/2 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup slivered toasted almonds

2 tablespoons cocoa powder, I like Valrhona

(Makes about 2 1/2 Dozen)

Double-Decker Chocolate Almond Biscotti – Recipe! Image 2

To Prepare:

1. Preheat the oven to 350 degrees.  In a stand mixer or large bowl, add the eggs and sugar and mix on high, until thick and frothy, about 4 minutes.  Add in the vanilla and mix again for 1 minute.

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2.  Add the flour, baking powder, salt and almonds, mix on low for 1 minute.  Remove half the dough and place on a silpat or parchment lined baking sheet.  Using damp hands, form the dough into a 4 X 10 inch rectangle (the dough is super sticky).

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3.  Add cocoa powder to remaining dough and mix for 1 minute to combine.  Using damp hands, pat the chocolate dough on top, forming it into a rectangle.

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3.  Bake for 40 minutes, or until the log is firm and golden brown.  Reduce the oven temperature to 300 degrees.  Let the log cool for 30 minutes, cut into 1-inch slices and lay them on their sides on the sheet sheet.  Bake the biscotti again for 40 minutes, remove from the oven and let cool to room temperature.

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4.  Serve immediately or place in your cookie jar to indulge later.  These Double-Decker Chocolate Almond Biscotti will hold up to one week.  Enjoy!

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