This chocolate almond biscotti recipe is baked shorter, making it softer than the traditional version. These are easy to make, and the recipe makes about 16 large pieces, which you could probably cut in half (to equal the “normal” sized ones you may have come into contact with). I don’t cut them in half because I like to eat the super-sized cookie.
SOFT CHOCOLATE ALMOND BISCOTTI RECIPE
Sift and add to creamed ingredients:
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
One teaspoon of baking soda
1/4 tsp. sal
Stir in 1 cup of sliced bread (toast them if you’d like- it’s super yummy with them toasted!)
1/2 cup chocolate chips (or chocolate chunks).
Do yourself a huge favor and get some Parchment paper! It’s a cleaner, quicker, and fat-free way to keep food from sticking to your pans. After creaming the eggs, butter, and sugar, the dry ingredients are more accessible to blend in by hand. The dough is very stiff.
Pat dough into a large rectangle 8″ by 16″ long. Bake for 25 minutes at 350. It will look like this. Then slice it into 1″ “biscuit.” Turn them on their sides and bake for eight more minutes. Let them cool completely on the baking sheet. Store in a sealed container.
They will be soft in the center and crispy on the outside. YUMMY perfection. That is all.