Anyone else like to eat cookies with breakfast? Myself, I can eat them any time of day, so these chocolate almond biscotti are one of my all time favorites (especially because they go with one of my other favorites-COFFEE). These twice baked cookies will smell amazing while they are baking and taste even better.
Ingredients you’ll need:
- 1/4 cup unsalted butter softened
- 1 cup granulated sugar
- 2 eggs
- 1/2 teaspoon Almond Emulsion
- 2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder (my favorite is from Ghirardelli)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
Pre-heat your oven to 350º and line a baking sheet with parchment paper. Cream together the butter and sugar, then add eggs one at a time until well combined. Next add your Almond Emulsion (this is my favorite part because of how fantastic it smells). Set the wet ingredients aside while you mix the dry ingredients in a separate bowl. Combine flour, cocoa powder, baking soda and salt. Make sure your cocoa powder is unsweetened otherwise they won’t bake correctly (trust me on this one, I’ve made the mistake before and it’s not pretty). Add the dry mixture in thirds to the wet mixture folding each addition until it looks like one big delicious chocolate ball of dough. Once all of the dry ingredients are in fold in your chocolate chips.
When you are done you should have a thick dough, (thicker than normal cookie dough) which you will roll into a brick shape on your cookie sheet. This should be on the narrow side (about four inches long) since it will spread as it bakes. The length should almost cover the entire cookie sheet. I made the mistake the first time I made these of making the brick of dough too wide and my biscotti were gigantic and cracked at the end of the process. Once you have your dough in place on the cookie sheet bake for 30 minutes. Once baked, take out and let rest for about five minutes. Then cut your ends off and cut into 3/4-1 inch slices and turn onto one side. Then place them back into the oven for eight minutes. Next, take them out and turn them onto their other side to bake for another five minutes. Finally, they are done! Take them out and let cool completely before enjoying. Since they are baked several times some of the crumbs fall off and I like to eat these throughout the process (especially because this process is a long one and you deserve a snack). Once cool store the remainder of your biscotti in a sealed container or baggie.
