For some reason, everyone seems to be in the mood for biscotti. So here’s the recipe I use. These make very crisp crunchy biscotti that are best dunked in hot coffee, tea, or chocolate.<\/p>\n
Almond Chocolate Biscotti<\/p>\n <\/strong>Recipe calls for almonds; I almost never have almonds, so use walnuts. I usually make half a without nuts for my grandmother.<\/p>\n 3 eggs Preheat oven 350 F<\/p>\n Whip the eggs, sugar and vanilla until the mixture thickens (It says it should hold its shape. Mine didn\u00e2\u20ac\u2122t and were fine.)<\/p>\n Sift together flour, baking powder, add to egg mixture. Stir in nuts and chocolate.<\/p>\n Line baking sheet with parchment paper (my silicone baking sheets were perfect<\/em> for this.) Form dough into two logs ~3\u00e2\u20ac\u009d wide and almost the length of the baking sheet. Dampen hands and smooth each log.<\/p>\n Bake 25 minutes. Remove from oven and lower oven temperature to 300 F. Let biscotti logs cool a few minutes.<\/p>\n Remove logs from pan. With serrated knife (bread knife works best I think) slice the logs diagonally into \u00c2\u00bd inch slices.<\/p>\n Place sliced cookies flat on baking sheets (you\u00e2\u20ac\u2122ll need two) and bake 20 more minutes. Cool and store in an airtight container for up to a week. Biscotti also freeze extremely well.<\/p>\n from Room for Dessert<\/em> by David Lebovitz<\/p>\n","protected":false},"excerpt":{"rendered":" For some reason, everyone seems to be in the mood for biscotti. So here’s the recipe I use. These make very crisp crunchy biscotti that are best dunked in hot coffee, tea, or chocolate. Almond Chocolate Biscotti Recipe calls for almonds; I almost never have almonds, so use walnuts. I usually make half a without […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3],"tags":[49,72],"class_list":["post-2087","post","type-post","status-publish","format-standard","hentry","category-food","tag-chocolate","tag-chocolate-biscotti"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pefxA-xF","_links":{"self":[{"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/posts\/2087","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/comments?post=2087"}],"version-history":[{"count":0,"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/posts\/2087\/revisions"}],"wp:attachment":[{"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/media?parent=2087"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/categories?post=2087"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/tags?post=2087"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 cup sugar
\n\u00c2\u00bd tsp vanilla
\n1 \u00c2\u00bc cup toasted almonds, coarsely chopped
\n2 \u00c2\u00bd cups flour
\n1 tsp baking powder
\n7 oz bittersweet chocolate chopped into chunks (I used 1 \u00c2\u00bd cups Ghiradelli semi-sweet chips)<\/p>\n