For those who knows me well would probably remember which “meal” is a must have at our house. Yes, that’s right, the
afternoon tea! Most of the time, we preferred something light, yet satisfying. It’s just a little pick-me-up in the afternoon, rather than something too heavy that may ruin the appetite for dinner. That’s why we love these chocolate biscotti. They are the perfect size for afternoon snacks, or mid-morning snacks. Along with a cup of tea, mocha, or milk for dipping, you’re all set. Before I started to make my own biscotti, I used to buy these Nonni’s Chocolate Dipped Almond Biscotti from Costco. Somehow, they vanished from all Costco stores! After cruising up and down all the food isles twice, I panic for a while and didn’t know what to do!
I even checked out another Costco location! Unfortunately, they didn’t have them either. Now they only carry the regular ones with a tiny little bit of chocolate drizzled on top. NO, NO, NO! I need my chocolate fix! So, I went to some other stores to see if I have any luck! But again, I was disappointed. Before I turn to the internet as the last resort, I came across this recipe from the December issue of Food and Wine Magazine….the Chocolate-and-Pistachio Biscotti! They look just like the Nonni’s ones I love, except the recipe calls for a different type of nuts. So, I went into the kitchen right the way, gathered and measured all my ingredients, made some adjustments on the recipe and started making these delicious treats.
After all the measuring, beating, shaping, baking, cutting, dipping, cooling, waiting, and finally, tasting…I’m a happy girl again! Didn’t people say chocolate, especially dark chocolate, helps improve ones mood? Don’t just listen to me,
here’s what the experts have to say. Whether you need to de-stress, satisfy your sweet tooth, fight off the mid-morning hunger, or simply want to try something chocolaty and delicious, this is the perfect treat for you. After you give these biscotti a try, I’m sure you’ll like this recipe as much as I do!
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Bittersweet Chocolate Dipped Almond Biscotti: (Adopted from Food and Wine Magazine)
Makes 32Ingredients
1 stick unsalted butter, softened
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon Baileys Irish Cream
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
3/4 teaspoon salt
1 1/2 cups sliced almond
1 large egg white, lightly beaten
Melted bittersweet chocolate, for dipping
Preheat the oven to 350° and line 2 baking sheets with parchment paper. In a stand mixer fitted with paddle attachment, beat the butter with the sugar at medium speed until creamy. Add the eggs, vanilla extract and Baileys and beat until smooth. In a small bowl, whisk the flour with the cocoa powder, baking powder, and salt. Add the dry ingredients to the batter and beat at low speed until incorporated. Beat in the almonds.
Divide the dough into 4 pieces. On a lightly floured surface, roll each piece into a 1 1/4-inch-thick log. Arrange 2 logs on each baking sheet about 3 inches apart and press to flatten slightly. Brush the logs with the egg white.
Bake the logs for about 25 minutes, until the tops are cracked and glossy and slightly firm to the touch. Let the logs cool slightly.
Using a sharp chef's knife, cut the logs into 1/3-inch-thick diagonal slices. Arrange the slices on the baking sheets; bake for about 20 minutes, until dry. Let cool completely. Partially dip the biscotti in the melted chocolate. Refrigerate until the chocolate is set.
