Dark Chocolate Almond Biscotti

The recipe Dark Chocolate Almond Biscotti is ready in around 1 hour and 25 minutes and is definitely an excellent dairy free and lacto ovo vegetarian option for lovers of Mediterranean food. For 62 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 12. This dessert has 318 calories, 7g of protein, and 14g of fat per serving. This recipe from Joyful Healthy Eats has 912 fans. If you have eggs, salt, almonds, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 50%. This score is solid. If you like this recipe, take a look at these similar recipes: Deep Dark Chocolate Biscotti, Dark Chocolate Walnut Biscotti, and Orange and Dark Chocolate Biscotti.

Servings: 12

Preparation duration: 30 minutes

Cooking duration: 55 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350.Toast sliced almonds in a medium size pan at medium high heat for 5-7 minutes or until golden, stir almonds as needed. Remove almonds from heat and let cool. Set aside.In a stand mixer {using the whisk attachment}, beat sugar and eggs until thick (about 5 minutes). Next, beat in the almond extract and vanilla extract.In a separate bowl, sift flour, baking powder, and salt.Add sifted dry ingredients to the egg mixture and mix until combined. Fold in the sliced almonds.Place dough on a baking sheet sprayed with PAM. Form dough into a log, about 12 inches (30 cm) long and 3 inches (9 cm) wide.Bake for 25 minutes, or until the log is firm.Remove from oven and let cool on a wire rack for about 10 minutes.Reduce oven temperature to 325.Transfer the log to a cutting board and cut into inch diagonal slices.Place the biscotti, cut side down, on the baking sheet. Bake for about 10 minutes, turn slices over, and bake for another 10 minutes or until golden brown.Remove from oven and let cool.Put dark chocolate chips in a bowl and melt in microwave {about 2 minutes}.Dunk one side of your biscotti in the chocolate and place back on baking sheet to harden. {if you want chocolate to harden sooner, put in refrigerator}Store in an airtight container or eat!

 

Step by step:

1. Preheat oven to 350.Toast sliced almonds in a medium size pan at medium high heat for 5-7 minutes or until golden, stir almonds as needed.

2. Remove almonds from heat and let cool. Set aside.In a stand mixer {using the whisk attachment}, beat sugar and eggs until thick (about 5 minutes). Next, beat in the almond extract and vanilla extract.In a separate bowl, sift flour, baking powder, and salt.

3. Add sifted dry ingredients to the egg mixture and mix until combined. Fold in the sliced almonds.

4. Place dough on a baking sheet sprayed with PAM. Form dough into a log, about 12 inches (30 cm) long and 3 inches (9 cm) wide.

5. Bake for 25 minutes, or until the log is firm.

6. Remove from oven and let cool on a wire rack for about 10 minutes.Reduce oven temperature to 32

7. Transfer the log to a cutting board and cut into inch diagonal slices.

8. Place the biscotti, cut side down, on the baking sheet.

9. Bake for about 10 minutes, turn slices over, and bake for another 10 minutes or until golden brown.

10. Remove from oven and let cool.Put dark chocolate chips in a bowl and melt in microwave {about 2 minutes}.Dunk one side of your biscotti in the chocolate and place back on baking sheet to harden. {if you want chocolate to harden sooner, put in refrigerator}Store in an airtight container or eat!

Nutrition Information:

covered percent of daily need