Friday, 2 April 2010

Chocolate Almond Biscotti

Posted by Sweeter side of life at 10:45:00



Who says cookies have to be fattening? Italian biscotti is a low-fat treat that is almost guilt free. The chocolate flavour is intense and compliments very well with the almonds.
They go very well with a cup of your favourite drink :D They are really crunchy if baked sufficiently, the added espresso might have sprinkled some magic dust onto these cookies cause they are addictive!




The original recipe calls for hazelnuts but since i didn't have any on hand, i used almonds. I think different nuts yields a different flavour, feel free to use whatever you like and tell me about it ;)

Well the only bad thing about making this is how STICKY the dough was. You really have to dust and flour your hands thoroughly. Otherwise, the dough sticks like crazy! It is better to have a dough cutter or scraper, cleans up the bowl better(reduce wastage!)



Biscotti are not cheap if you are a starbucks fan, they are sold at about 2 dollar plus if i'm not wrong? Why not make a batch, save some for yourself and bless your friends and family members? :D



Recipe adapted from joy of baking

Makes about 30 cookies
*Preheat oven to 150C

Ingredients

1 cup Almonds
120g Bittersweet chocolate, chopped
150g light brown sugar
230g Plain flour
30g Cocoa powder
8g Instant espresso powder
1 Tsp Baking soda
1/4 Tsp salt
3 Eggs
1 1/2 Tsp Vanilla Essence

Method

Using food processor, process chocolate and sugar together till fine crumb forms
Sift flour, cocoa powder, espresso, baking soda and salt together in a bowl
Using a whisk, beat eggs and vanilla in a larger bowl for about 30 seconds or till combined*
Add the dry mixture to the egg mixture gradually in batches, adding in almonds halfway through.
Line baking pan with parchment paper, lightly flour the paper and generously flour your hands
Using a scraper, divide dough into 2 portions and transfer onto the baking pan.
Mould and shape into log shape thats 10" long and 2" wide keeping the logs about 3" apart since they will spread a bit.
Bake for 35-40 minutes and cool for 10 minutes on a rack.
Slice the logs diagonally using serrated knife and place the cut side on the pan, baking an additional 15 minutes for each side.
Cool completely before keeping in airtight container.

Total Baking Time is about an hour.

1 comments on "Chocolate Almond Biscotti"

Shirley said...

Hey Yan ee, thanks for letting me try this Biscotti. Though some may find it slightly too hard. The almonds blend very well with the chocolate flavour of the Biscotti.I think the combination of Biscotti and milk is good:D Crushing these Biscotti and dumping it into a bowl of milk would be an ideal bowl of healthy chocolate "cereal" snack as well or simply by dipping it into a glass of milk :D

 

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