Thursday, 11 September 2014

Chocolate Chip Almond Biscotti

Hey Guys! I'm leaving back to London for university in a couple of weeks and my family have been asking me to make some of their favourite desserts and treats before I leave! It was my dads turn and he requested biscotti! 

Chocolate Chip Almond Biscotti

I've never attempted biscotti before, its not something I would really thought to have made to be honest. It's one of those biscuits that I feel are kind of just there to have with a nice hot drink. It's not particularly delicate or spectacular looking but I really enjoyed making these as well as their unique flavour! 

Chocolate Chip Almond Biscotti

I think biscotti's are sometimes overlooked but I was really impressed with how these turned out! I think that biscotti have a very distinctive crumb texture and taste and I was a little worried that mine wouldn't taste authentic at all as all the ingredients used were just the same old basic ingredients I would use in most sugar cookies or biscuit bases. 

I was pleasantly surprised by how the flavour of these biscotti turned out. I think it was the fact that they were double baked, first at high temperature to get the crust side darker and then at a lower temperature once the slices were cut to draw out all the moisture, resulted in a different texture and taste that I hadn't achieved before - one very similar to store bought biscotti!

Chocolate Chip Almond Biscotti

Overall I was very well pleased with the outcome of these! I did keep it fairly simple this time, just using chocolate chips and almonds but now that I feel more confident in making biscotti I think it would be great to experiment with different flavours like orange or coffee and try out different toppings as well! 

Hope you guys enjoy this one!

Prep Time: 10 minutes
Baking Time: 50-55 minutes
Serves: 30 biscotti


¼ cup unsalted butter, at room temperature
¼ cup vegetable shortening
¾ cup granulated sugar
3 eggs
2 teaspoons vanilla extract
1 teaspoon baking powder
¾ teaspoon salt
3 cups all-purpose flour
1 cup semisweet chocolate chips

1 cup whole almonds (cut into pieces) 

For the Biscotti:

Preheat oven to 375 degrees F. Line a baking tray with baking paper.
In a mixing bowl, cream together the butter, shortening and sugar on medium speed until light and fluffy, about 2 minutes.
 Add the eggs one at a time, beating well after each addition, and stopping to scrape the sides and bottom of the bowl between additions. Beat in the vanilla extract, baking powder and salt. 
Reduce the mixer speed to low and gradually add the flour until incorporated. Add the chocolate chips and almonds and mix on low speed briefly to evenly distribute in the dough.
Turn out the dough to a lightly floured work surface. Divide the dough in two and shape each piece into a 12-inch log. Transfer the logs to the prepared baking tray and lightly flatten the logs to about 3 inches wide.
4. Bake for 20 to 25 minutes, until the logs are lightly browned around the edges. Remove from the oven and reduce the oven temperature to 300 degrees F.
5Transfer the logs to a cutting board and, using a knife, slice them into ¾-inch to 1-inch slices. Return the slices, top-side-up, to the baking tray and bake for additional 25-30 minutes.
Remove from the oven and allow to cool completely. Store in an airtight container at room temperature for up to 2 weeks.
Chocolate Chip Almond Biscotti

Recipe Source: Brown Eyed Baker

No comments:

Post a Comment