Vanilla Almond Biscotti Dipped in Chocolate

I was running low on baking supplies last night, but wanted to make something for day 2 of Holiday cookie season. My thoughts turned to my dad for inspiration. My dad loves serving biscotti with his KILLER extra foamy cappuccinos. He has become an expert on what makes a “perfect” biscotti. It has to be crunchy, with simple flavors and…of course, dipped in chocolate. Vanilla Almond Biscotti Dipped in Chocolate are the perfect pair.Biscotti are  simple and versatile. I love these with breakfast, as a snack or even as a dessert. The recipe I used is fairly basic, let’s get cookin!Pre-heat your oven to 350 degrees and toast about 1 cup of blanched whole almonds for 8-10 minutes until fragrant.Reduce your oven temperature to 300. Allow almonds to cool completely. Eat a few and chop the rest into oblivion.In a mixing bowl, combine 2 cups all purpose flour, 1 tsp baking powder, 1/8 tsp salt and 3/4 cups sugar.In a separate bowl, combine 3 large eggs and 2 tsp of vanilla extract. (I just mixed with a fork.)Mix dry and wet.Add almonds.The batter will be super sticky. Move to a floured surface and shape into a log. For smaller biscotti, you can make 2 logs. Bake for 30-40 minute until firm.Allow to cool for 10 minutes and then slice. Return the biscotti to the baking try and bake 10 minutes each side.In a small sauce pan over a low heat, melt 4 oz of dark chocolate (I used 60% Cacao) with 1/2 TBS unsalted butter.Dip cooled biscotti into chocolate. Or, if you are like me, get messy and use your hands.Place on parchment or wax paper and allow chocolate to harden.

Vanilla Almond Biscotti Dipped in Chocolate

• 1 cup blanched almonds
• 2 cups all purpose flour
• 1 tsp baking soda
• 1/8 tsp salt
• 3/4 cups sugar
• 3 large eggs
• 2 tsp vanilla
• 4 oz dark chocolate
• 1/2 TBS unsalted butter

1. Pre-heat oven to 350. Toast almonds 8-10 minutes until fragrant.
2. Reduce the heat of the oven to 300. Allow almonds to cool complete and give them a nice chop.
3. In a mixing bowl with a paddle attachment, or a hand mixer, combine flour, baking powder, salt and sugar.
4. In a separate bowl, mix eggs and vanilla extract.
5. Combine the wet and dry ingredients.
6. Add almonds until incorporated. Pour onto a floured baking sheet.
7. Shape into ~14 inch log for large biscotti. Bake for 30-40 minutes.
8. Allow to cool 10 minutes and slice. Place back into the oven 10 minutes per side.
9. In a small sauce pan over a low heat (or a double boiler) melt chocolate and butter.
10. Dip biscotti into chocolate and cool on parchment paper.

Holiday Cookie Countdown:

Day 1- Pistachio and Cherry Mexican Wedding Cakes