Chocolate Chip-Almond Biscotti

Biscotti
Chocolate Chip-Almond Biscotti

“Biscotti” has always been the goto snack for me, specially at the 2-3pm energy slump time….something sweet n crunch but always looked slightly difficult to make (atleast that’s how I perceived it)….So that’s how it went on till one fine weekend when I was out of them and was in a complete lazy mood to buy them from outside….So attacked my kitchen pantry……was in luck as I had all the needed ingredients along with “Chocolate Chips” BINGO !!!!! So it was finally made and the first two were devoured (not completely cooled n me drooling over them) which after consuming realized were HOT to eat….. So here’s the recipe, hope u enjoy it as much as I do without burning hands or mouth :))


Serves: 12

Serving Suggestion: Perfect as mid-day snack or with Tea/Coffee  

Tools:
1 Large
Bowl – For whisking ingredients
1 Medium Bowl – For mixing
1 Large Baking Tray
Lined with Foil (dabbed with oil)
1 Large Spoon
Electric Mixer

Ingredients:
2½  All Purpose Flour
1/3 Cup Butter – unsalted n softened
2/3 Cup Sugar
1 Tsp Baking Powder
½ Tsp Baking Soda
2 Eggs
½ Cup Chocolate Chips – Semisweet
½ Cup Almond – Toasted n Chopped
Method:
Prep Work: Preheat oven to 375 F (190 C).
In a Medium Bowl, Combine flour,
chocolate chips and almond together (Dry Mixture). Keep aside.
In a large Bowl, Whisk butter and
sugar using an electric mixer on medium speed for 1 min. Now add baking powder,
baking soda, and whisk for another min.
Add eggs to this butter mixture and
whisk till everything is completely combined (Wet Mixture)
Now gradually add the dry mixture to
the wet mixture and fold/mix it using a spoon. This mixture will look like a dough
once everything is combined.
Now shape the dough into two 9X2-inch rolls and place it on the already
lined baking tray.
Bake for 20 minutes or until wooden
pick inserted in center comes out clean. Cool on baking sheet 1 hour.
Prep Work: Preheat oven to 325 F (160 C).

Cut the baked dough into 1/2-inch
slices. Place slices, cut side down, on the baking sheet. Bake 8 minutes on
each side until crisp and light brown.
Transfer to a wire rack to cool
completely and can be stored for 2 weeks.
Serve Cold.

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