Chai Chocolate Almond Biscotti
Prep Time
Makes
Cooking Mode
½ cup unsalted butter, at room temperature
¾ cup sugar
¼ cup packed dark brown sugar
2 eggs
1 tbsp vanilla extract
2 cups all-purpose flour
½ cup cocoa powder
1 ½ tsp baking powder
1 tsp ginger
½ tsp each ground cardamom, cinnamon and salt
1 cup slivered almonds
½ cup unsalted butter, at room temperature
¾ cup sugar
¼ cup packed dark brown sugar
2 eggs
1 tbsp vanilla extract
2 cups all-purpose flour
½ cup cocoa powder
1 ½ tsp baking powder
1 tsp ginger
½ tsp each ground cardamom, cinnamon and salt
1 cup slivered almonds
Directions
1Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper. With an electric mixer, beat butter with sugars until pale and fluffy. Add eggs and vanilla and blend well.
2Sift together flour, cocoa, baking powder, spices and salt. Stir flour mixture into butter mixture until blended. Stir in almonds. Shape cookie dough into 2 logs and place on prepared baking sheet, leaving 3 inches (8 cm) between logs. Press lightly to flatten slightly. Bake 40 min. Remove from oven.
3Reduce oven temperature to 325°F (160°C) and line a second baking sheet with parchment paper. While still warm, slice 1/2-inch (1 cm) biscotti on the bias with a serrated knife. Place on baking sheet. Bake 12 to 15 min. until lightly browned around the edges. Biscotti will firm up further as they cool.
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Personal Note
