Cinnamon-Almond Biscotti
Submitted by gymflipper
Crunchy twice-baked biscotti studded with toasted almonds, grated chocolate, and warm cinnamon. The ultimate coffee-dunking cookie, made from scratch in your own kitchen.
YIELD
4 servingsPREP
15 minCOOK
50 minREADY
40 minThere’s something deeply satisfying about snapping a biscotti in half and hearing that clean, dry crack before you dunk it into a hot cup of espresso.
These cinnamon-almond biscotti get their crunch from a double bake and their character from toasted almonds, grated unsweetened chocolate, and a generous hit of cinnamon.
The dough gets shaped into logs, glazed with beaten egg for a glossy finish, baked until firm, then sliced on the diagonal and dried out in a low oven until each cookie is perfectly crisp all the way through.
The yield is generous, making this a great recipe for holiday cookie tins or homemade gifts.
Chef Tips
- Chill the dough for a full hour before shaping. It’s sticky and much easier to handle when cold.
- Use a long serrated knife and a gentle sawing motion when slicing the baked logs. Pressing straight down will crumble them.
- Stand the slices upright on the baking sheet for the second bake so both sides dry evenly.
- Store in an airtight container at room temperature. They’ll keep for weeks and actually improve after a day or two.
Ingredients
Directions
In a large bowl beat sugar, butter, baking soda, baking powder and cinnamon with an electric mixer until blended.
Add eggs and extract; beat until smooth.
Stir in grated chocolate (or finely ground in food processor or blender).
With mixer on low speed, beat in flour, half at a time.
Stir in almonds. (To toast nuts: Spread nuts on a cookie sheet and bake in a 350~F oven until golden.)
Cover dough and refrigerate 1 hour or until firm enough to shape.
Position racks to divide oven in thirds.
Heat oven to 350℉ (180℃).
Lightly grease 2 cookie sheets.
Divide dough in fourths. On a lightly floured surface, roll out each portion of dough into a 12-inch log.
Place 2 logs 4 inches apart on each cookie sheet.
Brush with egg glaze.
Bake 25 to 30 minutes, switching cookie sheets halfway through baking, until logs feel firm.
Loosen logs and cool on sheets 10 minutes.
Reduce oven temperature to 275~F.
Slide logs onto cutting board.
With a long serrated knife, carefully cut each log diagonally into 20 slices.
Arrange slices upright on cookie sheet.
Bake 20 minutes or until dry. Remove to rack to cool completely. Store airtight.
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