With Christmas being only one month away I thought I would post a few of my favourite Holiday treats. Now, I know what you're thinking, biscotti, really?! They're typically burnt, rock-hard, break your tooth taking a bite, gotta dunk it in your coffee and make it soggy or else you can't bite it - biscotti. However, if you've had GOOD biscotti then you know they're not all like that. The word "biscotti" means twice-baked, and essentially that's all it is, a cookie that has been baked in the oven twice.
I tasted my first good biscotti about eight years ago when I worked for a small, locally-owned coffee shop in LaSalle, called Cordoba Coffee House. This was my first cafe job and where my love for coffee and baking blossomed. There were days when I would drink four cappuccinos in one shift, I just couldn't get enough. I loved the process of making them - grinding the espresso, pulling the shot and steaming the milk, and of course I enjoyed drinking one with biscotti. At the time, an Italian gentleman was managing the cafe and he was responsible for baking the delicious biscotti. That was the first time I tried one that wasn't rock hard. I was hooked.
A couple years later, the cafe unfortunately closed down, but my love for biscotti lives on!
This is the recipe I use at Anchor. I like it because it's buttery, slightly crunchy, but not too hard. It's easy to make and tastes great paired with coffee. Enjoy!
Almond Biscotti with Dark Chocolate
1/4 cup unsalted butter, melted
3/4 cup white sugar
2 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp sea salt
1 tsp baking powder
1/2 cup sliced almonds
1/4 cup dark chocolate, melted
1 tbsp vegetable shortening
Beat butter and sugar. Mix in vanilla and eggs. Stir in flour, salt and baking powder. Stir in almonds.
Form dough into a log on baking sheet lined with parchment paper (dough will be very sticky).
Bake 35 minutes at 300 F.
Remove from oven, set aside to cool (about 15 minutes).
Cut into slices, lay biscotti on sides and bake an additional 10 minutes.
Stir together the dark chocolate and shortening. Drizzle over biscotti. Let cool before serving.