Almond Biscotti

Biscotti are Amazing! They are so crunchy, which makes them perfect for dipping! Biscotti are easy because the ingredient list is short and the directions are simple, you really can't mess these up. You can play around with the flavors, they can be made with all kinds of flavors - just add nuts, fruits, extracts, and/or chocolates. I have made a few of different versions but for this I made a traditional almond biscotti with semi sweet chocolate because that is my favorite (followed by chocolate orange biscotti). It's simple and delicious.

The key to making biscotti is that they are twice baked. First baked as a loaf then cut up (at an angle gives them the right look) and baked again making them hard and crunchy. They are wonderful as dessert or as a mid morning snack - make them even better dip --> dip them in a hot cup of coffee or a cold glass of milk.

Ingredients

3/4 c whole roasted almonds

3 large eggs

1 c granulated sugar

1 tsp vanilla extract

1 tsp almond extract

2 1/4 all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

3/4 semi sweet chocolate chips

Topping:

1/4 c almonds

1 1/2 c semi sweet chocolate melted (for dipping)

1/4 toffee bits

Instructions

Preheat oven to 350 degrees F and line baking sheet with parchment paper. Set aside.

To roast almonds - spread one cup whole almonds in an even layer on a baking sheet. Bake for 13-15 minutes, stirring halfway. Remove from oven, let cool then chop 3/4 cups in coarse pieces for mixing in and 1/4 cup into small bits for topping.

In a medium bowl sift dry ingredients and mix together.

In a stand mixer with a paddle attachment beat the eggs and sugar for 3 minutes on medium speed. Add the vanilla and almond extracts and mix until combined. Add dry ingredients and chocolate chips and mix until just combined.

Remove dough and place onto a lightly floured surface and divide dough in two equal halves. Shape into two logs roughly 9x13in and 1/2in thick. Transfer dough to lined baking sheets and place in oven to bake for 25-30 minutes.

Remove from oven and let cool for five minutes then using a knife, slice (at an angle) 10 pieces at 3/4in thick. Return slices (cut side down) back to lined baking sheet, leaving space between each one bake for 10min then flip over and repeat. Let cool completely.

Biscotti can be left like this OR you can use a double boiler to melt 1 1/2 c chocolate and dip the biscotti on one side then sprinkle with almond and toffee bits. Let chocolate harden then serve as is or with coffee! Enjoy