- Active Time 15m
- Total Time 1h 50m
Makes 18 cookies
Although it would be unlikely to find biscotti served in a traditional pizzeria in the historic center of Naples, they are common in the pizzerias popular today. These delicious cookies are rich with chocolaty flavor and not too sweet and have the perfect consistency for dipping. The almonds add extra crunch.
- 1/4 cup whole blanched almonds
- 3 tablespoons unsalted butter, at room temperature
- 1/2 cup sugar
- 1 egg
- 1/2 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup sifted Dutch-process cocoa
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 2 ounces semisweet chocolate or bittersweet chocolate, coarsely chopped
Preheat an oven to 400 degrees F.
Spread the almonds in a single layer on a baking sheet. Place in the oven until lightly toasted and fragrant, about 7 minutes. Remove from the oven and let cool. Reduce the oven temperature to 350 degrees F.
Line the bottom of a large baking sheet with parchment (baking) paper or aluminum foil. Nest the paper-lined sheet in a second baking sheet of the same size; this will prevent the bottoms of the cookies from scorching.
In a large bowl, using a wooden spoon, cream together the butter and sugar until light and fluffy. Add the egg and vanilla, and beat well. Set aside.
In a food processor fitted with the metal blade, combine the flour, cocoa, baking powder and baking soda. Pulse briefly to combine, then add the chopped chocolate. Process continuously until the chocolate is finely and evenly chopped. Add the flour mixture to the butter mixture and blend just until combined. The mixture should come together into a soft dough. Add the almonds and mix until evenly distributed.
On a lightly floured work surface, use your hands to shape the dough into a log about 13 inches long and 2 1/2 inches in diameter. Place the log on the prepared baking sheet. Bake until the edges are firm (the center will not seem done yet), 30-35 minutes.
Remove from the oven and let cool until lukewarm, about 30 minutes. Reduce the oven temperature to 300 degrees F. Slice the log crosswise on a slight diagonal into pieces 3/4 inch (2 cm) wide and return to the baking sheet, cut sides down. Bake for 10 minutes. Turn the cookies over and bake until lightly toasted, about 10 minutes longer. Remove from the oven, transfer to a rack and let cool completely. Store in an airtight container for up to 1 month. The biscotti can actually be stored for up to 6 months, if you can keep your hands out of the container. If they have become soft, recrisp them in a 350 degree F. oven for 5-6 minutes.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
98 calories; 5g total fat; 17mg cholesterol; 20mg sodium; 13g carbohydrates; 1g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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