Wednesday, 23 April 2014

Chocolate and Almond Biscotti.

ok.......


I am thinking should I post this. Because my biscotti are too FAT. 
I sliced it too thick. 


A mess.
But I like messiness. 

Oh really, what am I trying to say?



But on a side note, they tasted good.

I need some comforting food again. 

Like cookies? or brownies.
Life just need to have some of this.

These are filled with chocolate chips and toasted almonds. 
The only regret I had, was that I sliced that biscotti too thick. 

TOO FAT.



drizzle with melted chocolate...


And more if you like..





Chocolate Almond Biscotti
Yields: 1 dozen

1/4 cup - 57grams unsalted butter, room temperature
3/4 cup - 150grams granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup - 45grams unsweetened cocoa powder
1 1/2 cups - 187grams all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 ounces - 113grams silvered almonds, toasted
1/4 cup - 80grams semi sweet chocolate chips
1 ounce - 28 grams semi sweet chocolate, melted


Method: 

Kindly preheat oven to 350F/180C
In a large bowl, beat the butter and sugar until light and fluffy, about 4 minutes.
Add the eggs one by one, beating after each addition.
Mix in the vanilla extract. 
Gradually add the cocoa powder, flour, baking powder and salt mixing until fully combined. 
Stir in the almonds and chocolate chips.
Mix until combined. The dough should be slightly dry to the touch.
Place the dough on a baking sheet and form the dough into a log 12 inches long by 3 inches wide.
Bake for 25 to 30 minutes, or until the dough cracks on top and just begins to brown.
Remove it from the oven and allow to cool for 10 minutes or until the dough is cool enough to handle.
Using a serrated knife, cut the log into 1/2 inch slice.
Place the slice cut down onto the baking sheet.
Bake for additional 8 to 10 minutes.
For a crunchier texture, flip the biscotti over and bake for another 8 to 10 minutes. 
Place the melted chocolate into a plastic or zip loc bag and snip off the corner.
Drizzle the chocolate over the biscotti.
Allow to dry before storing.


NOTES:
Please do not slice thicker then that otherwise your biscotti will be as fat as mine!
Biscotti should be kept in a air tight container.







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