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Dark Chocolate Almond Biscotti

Makes 30 pieces

Ingredients

  • 2 cups all purpose flour
  • 1 ¼ cup whole wheat flour
  • 1 Tbsp baking powder
  • 1 cup sugar
  • 10 Tbsp (1 and 1/4 sticks) unsalted butter, melted
  • 3 eggs
  • 1 Tbsp vanilla extract
  • 1 Tbsp almond extract
  • 1 cup almond slices, toasted
  • 4 squares dark chocolate

Preparation

  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Sift flour, baking powder and salt into medium bowl.
  3. In a large bowl mix the sugar, melted butter, eggs, vanilla extract and almond extract. Add the flour mixture to the egg mixture and stir with a wooden spoon until it’s well combined. Mix in almonds.
  4. Divide the dough in half. Shape each dough portion into a 13 inch-long x 3 inch-wide, x 1 1/2 inch thick log. Transfer both logs to the prepared baking sheet, spacing about 2 inches apart. *They don’t expand much, so it’s okay if the logs are close to the edge of the baking sheet.
  5. Bake the logs until they’re golden brown, about 30 minutes. Remove from the oven and cool the logs completely on the sheet on a wire rack, about 30 minutes. Keep your oven on.
  6. Transfer the cooled logs to a cutting board. Use a serrated knife and cut logs into 1/2-inch-wide slices (about 15 slices per log). Arrange the slices cut side down on the same baking sheet. Bake for 12 minutes. Turn the biscotti over and continue baking about 10-12 more minutes, just until they’re starting to get some colour. Transfer the biscotti to a wire rack and cool. They’ll harden even more as they cool.
  7. Once cooled, melt 4 squares of Lindt 70% dark chocolate in double boiler (or place chocolate in small stainless steel bowl over a pot of boiling water).
  8. Using a spoon, drizzle dark chocolate over the cooled biscotti and let sit out until chocolate has hardened.
  9. Store on the counter for up to 1 week. Or store them in the freezer in a plastic baggy for months.

Nutrition Analysis

Per serving

  • 145 calories
  • 7 g fat
  • 18 g carbohydrate (17 g available carbohydrate)
  • 1.5 g fibre
  • 3 g protein
  • 75 mg sodium
October 30, 2015
Revive Wellness