The candied almonds make these biscotti extra special! Sweet, crunchy and oh-so-good!
Ingredients
2 cups flour
3/4 cup sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 teaspoon instant coffee granules
1/2 teaspoon salt
1/4 cup cold butter, cut into small pieces
4 eggs, lightly beaten
3/4 cup mini chocolate chips
1/2 cup candied almonds
Directions
1. Preheat oven to 350F and line 2 baking sheets with parchment paper.
2. Add flour, sugar, baking powder, cinnamon, coffee and salt to your food processor and pulse to combine. Add butter to the processor and pulse until the mixture is fine and crumbly. Add eggs and pulse until just combined (be careful not to over work the dough at this point).
3. Transfer to a floured surface. Add chocolate chips and candied almonds and knead lightly until the dough is soft. It may be slightly sticky at this point. If it feels too sticky to handle, slowly add flour until it is easier to handle. To handle the dough, flour your hands and then divide the dough into 4 equal pieces.
4. Roll the dough into 9 inch logs and place 2 logs on each baking sheet, leaving a few inches of space between logs. Press down gently on each log to flatten it down a bit. Each log should be about 2 1/2 inches wide.
5. Bake in oven for 30 minutes. Remove from oven and allow to cool about 15 minutes. Once cooled enough, cut logs into 1/2 inch pieces. Place back onto parchment lined baking sheets with the cut sides down. Bake for an additional 20 minutes, turning them over halfway through. Transfer to a cooling rack and allow to cool completely.
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