My mother-in-law is now ruling the world of Rheumatology (is everyone getting enough Calcium and Vitamin D???), so we obviously needed to celebrate with her favorite category of dessert: chocolate. She’s a huge fan of my chocolate chip cookies (recipe to come at a later date), but this promotion deserved something a little classier. A little Italian. A little…something to have with her coffee when she (finally) takes some time for herself to breathe.
This is the epitome of a pantry cookie (cocoa powder is probably the only thing that non-bakers don’t have), or an I-forgot-to-bake dessert, so let-me-pull-this-out-of-the freezer-and-look-awesome cookie. It really is wonderful a month later if stored in the freezer, or even a week later if left at room temp in a tupperware. So, make it now and celebrate sometime in the nearish future…except who really believes in that statement. I certainly don’t. Eat some now. Store some for later. And then, in a few minutes, it will be “later,” so you can have another.
Find someone you admire and bake some biscotti. Before you know it, they will admire you right back (these biscotti are that good). Plus, if you serve them with a glass of milk, your bones will be happy as well. It’s a triple win.
Double Chocolate Almond Biscotti (adopted from Gourmet)
Makes about 30 biscotti
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup almonds, chopped (I cheated and used slivered almonds…thanks, TJ’s!)
3/4 cup semisweet chocolate chips
Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
Beat together butter and granulated sugar until light and fluffy in an electric mixer. Add eggs and beat until combined well. Stir in flour, cocoa powder, baking soda, and salt to form a stiff (but sticky) dough. Stir in almonds and chocolate chips.
Form dough into two slightly flattened logs, each 12 inches long and 2 inches wide on the baking sheet. The instructions say to do this with flowdered hands on a cutting board, and then transfer the dough. Skip that step; it’s not needed. Sprinkle with confectioners’ sugar if you are feeling super classy. Bake these logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 10 minutes.
On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. (I then flipped them over and baked for another 5 minutes.) Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.