These chocolate biscotti with almonds and chocolate chips are perfect for dunking into your favorite hot beverage!
Remember how I mentioned last week that the weather needed to make up its mind? Well, it has. It chose winter. Daily temperatures are now around 30-35ºF, and the forecast for Tuesday is a high of 18.
I knew this time would come, but I was hoping it would be after Thanksgiving. However, I have been preparing myself. I’ve got fleece-lined waterproof boots with thick treads for possible trekking through the snow, I’ve got a down vest (awesome $5 thrift shop find), I’ve got many pairs of gloves and mittens, and I’ve got tea in my cabinet.
For now, too, I’ve got these biscotti for dunking. These are dark and chocolate-y, super crispy, and taste fantastic dipped into black or mint tea. I like them with breakfast (shhh, don’t tell), or as a snack or dessert. Really, whenever I have a cup of tea. And I’ve been drinking a lot of tea.
makes about 4 dozen cookies
adapted from David Lebovitz
- 3/4 cup almond meal
- 1 1/2 all-purpose flour
- 3/4 cup cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 2 tsp vanilla extract or vanilla bean paste
- 1/2 tsp almond extract
- 1 cup almond, toasted and coarsely chopped
- 3/4 cup chocolate chips
Preheat oven to 350ºF. Line two baking sheets with parchment paper or silicone mats.
In a medium bowl, sift together almond meal, flour, cocoa powder, baking soda, and salt.
In a large bowl, beat eggs, sugar, vanilla, and almond extract. Stir in dry ingredients, then work in almonds and chocolate chips. It will be very stiff.
Divide dough in two and form two logs, one on each baking sheet. Wet your hands to help avoid major stickage. You will slice the logs later, to make sure each log is as wide as you want your cookies to be long. Aim for almost the length of the cookie sheet.
Bake 25 minutes, until the dough feels firm to the touch. Remove from the oven and let cool about 15 minutes before cutting into half-inch slices with a serrated knife. Lay the cookies cut-side down on the baking sheet and return to the oven to bake for another 20-30 minutes. Turn and rotate baking sheets halfway through.
Remove from oven and cool completely before serving.