It’s no surprise, then, that I have a tendency to make cookies more than anything else. People pass up cake or pie, claiming they’re full or on a diet. Cookies, on the other hand, are always well-received. You can’t go wrong!
What do you do, then, when you want a cookie for breakfast? One that you can have with your morning cup o’ joe? Biscotti are what you crave. Crunchy, free of added fats, and, in this case, full of almonds and dark chocolate, both of which are good for you; I can’t think of a better tasting, healthy way to start the day. (Shhh! Work with me here! They’re healthy, okay?)
Biscotti are just twice-baked cookies, not all that complicated to prepare, but they make an impression nonetheless. Accept the accolades—you’ve earned them. Nobody needs to know your little secret.
Almond and Chocolate Chunk Biscotti
2 ½ cups all purpose flour
1 tsp baking powder
3 large eggs, room temperature
1 cup granulated sugar
½ tsp vanilla extract
1 ¼ cups slivered almonds, toasted
7 oz bittersweet chocolate, chopped roughly (I used Ghirardelli 60% Cacao Baking Bars)
– Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
– In a medium mixing bowl, whisk together the flour and baking powder. Set aside.
– In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, sugar, and vanilla extract. Whisk at medium speed for about 5 minutes, or until the mixture thickens and holds its shape.
– Using a silicone spatula, fold the flour mixture into the egg mixture. Stir in the almonds and chocolate.
– On a lightly floured surface, with damp hands, divide the dough into 2 portions and shape each into a 3-inch diameter log.
– Transfer the logs to the prepared baking sheet, spacing evenly.
– Bake for 16 minutes, or until lightly browned.
– Remove from oven and let cool for 10-15 minutes on the baking sheet.
– Reduce oven temperature to 300 degrees Fahrenheit.
– With a sharp slice each log into ½”-thick slices. (I think mine were a little thicker than this; it’s okay.)
– Arrange cookies, cut sides up, in a single layer on baking sheet. You’ll probably need an additional sheet.
– Bake until firm, about 20 minutes, flipping midway through baking.
– Cool completely. They will get crunchier as they cool.
– Store in an airtight container up to one week.