Chocolate Almond Biscotti

I first made a version of these chocolate almond biscotti in an introductory baking class at culinary school. As I was forming the rich chocolate biscotti dough into logs and placing it on the parchment paper, I remember thinking to myself, “Wow–this feels like it is going to turn out horribly!” The dough felt very sticky and I wasn’t sure how well the chocolate and almond-laden logs would hold up while being baked twice in the oven.
They came out tasting incredible.
These are wonderful when served with some coffee in the morning. As far as biscotti go, they are on the slightly sweeter side.

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Chocolate Almond Biscotti

I first made a version of these chocolate almond biscotti in an introductory baking class at culinary school. As I was forming the rich chocolate biscotti dough into logs and placing it on the parchment paper, I remember thinking to myself, “Wow--this feels like it is going to turn out horribly!” The dough felt very sticky and I wasn’t sure how well the chocolate and almond-laden logs would hold up while being baked twice in the oven.

They came out tasting incredible.

These are wonderful when served with some coffee in the morning. As far as biscotti go, they are on the slightly sweeter side.

Ingredients

• 9 whole eggs, room temperature
• 17 oz white granulated sugar
• 2 tsp almond extract
• 1 tsp coconut extract
• 1 Tbsp vanilla extract
• 1 tsp kosher salt
• 22 oz all-purpose flour
• 3.75 oz Dutch-processed cocoa powder (very dark cocoa powder)
• 1 Tbsp baking soda
• 1 tsp baking powder
• 28 oz whole almonds, toasted
• 14 oz chocolate chips
• 1 cup all-purpose flour (for dusting your work surface and lightly dusting the outside of biscotti logs when forming them)

Instructions 

• Sift together the flower, cocoa powder, baking soda and baking powder into a medium sized bowl.
• Cream together the eggs and sugar in a stand mixer for 4 minutes.
• Add the almond, coconut, and vanilla extract and gently mix to combine.
• Add the sifted dry ingredients into the creamed eggs and sugar mixture.
• Gently fold batter together with a rubber spatula until flour is almost fully incorporated.
• Fold the chocolate chips and almonds into the batter until they are evenly distributed.
• Portion the mixture out into 4 pieces of equal size.
• Working on a surface dusted with flour, carefully roll the pieces into 4 logs of roughly equal size, about 5” wide and about the length of your baking tray.
• If the logs are too sticky to handle, dust the outsides of the biscotti logs with some more flour.
• Brush off excess flour before baking.
• Place 2 logs onto a parchment-lined sheet tray and bake at 350F for roughly 35-40 minutes, rotating the logs halfway through baking.
• Remove logs from oven and allow to cool for roughly 20 minutes.
• Cut the biscotti into 5/8” thick strips.
• Arrange biscotti cut-side down onto parchment lined sheet trays.
• Cook sliced biscotti at 320F for 6 minutes on each side, or until both sides are crisp.
• Remove from oven and allow to cool at room temperature.

Notes

These can be kept in an airtight container in the fridge after being baked the second time and cooled.