Zhush up your daily coffee with its perfect accompaniment. Do as the Romans do and add Homemade Biscotti cookies on the side. The almond-flavored cookie is quite crunchy so it needs to be dipped in liquid to get the perfect texture. If you want to make the biscotti extra fancy, dip them in melted chocolate. All roads lead to delicious with Homemade Biscotti.
Ingredients
• 1 cup almonds • 1 teaspoon baking powder • 2 1/2 cups all-purpose flour • 1/2 teaspoon ground cinnamon • 1/2 teaspoon baking soda • 1/2 teaspoon kosher salt • 3/4 cup granulated sugar • 1/4 cup packed brown sugar • 4 large eggs • 1 teaspoon almond extract • 1 cup chocolate chips, optional, melted, for coating • coffee, optional, for servingDirections
To begin, preheat the oven to 350 degrees F.
Spread out the almonds onto a small baking sheet and bake for 15 minutes until toasted.
Let the almonds cool, then coarsely chop.
Place parchment paper onto 2 large baking sheets and grease with nonstick cooking spray.
In a large bowl, whisk the baking powder, flour, cinnamon, baking soda, and salt.
In a medium bowl, whisk together the granulated sugar, brown sugar, eggs, and almond extract until smooth.
Pour the egg mixture into the dry ingredients and stir until just combined.
Fold in the almonds.
Divide the dough in half and place it onto the prepared pans.
Pat and shape each half into a long flat log.
Bake until golden, about 15 minutes.
Remove the logs from the oven and cut each log on the bias into 1/2-inch thick pieces.
Place the cookies back onto the trays, cut side up.
Bake for 10 minutes longer then flip each biscotti over.
Bake until golden, about 10 minutes.
Allow to fully cool.
If a light chocolate dip is desired, spread the melted chocolate onto a plate, then dip the bottoms of each biscotti into the chocolate.
Facing the chocolate sides up, place them onto a cooling rack and let them harden.
Serve with coffee.
