Chocolate Almond Biscotti

- Preparation:
- 1 hour + 45 mins
- Servers:
- 24
- Cooking:
- 40 mins
Ingredients
- 70g blanched almonds, roughly chopped
- 125g unsalted butter
- 175g sugar
- 3 large eggs
- 330g flour
- 1 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/4 teaspoon Taylor & Colledge Almond Extract Paste
- 1/2 teaspoon Taylor & Colledge Vanilla Bean Paste
- 30g cocoa powder
- 1 egg, extra
Method
- Step 1
- Preheat the oven to 165C and line a baking sheet with baking paper.
- Step 2
- Place the butter in the bowl of a stand mixer and beat for two minutes. Add the sugar and beat for a further two minutes. Add the eggs and continue beating, scraping down the sides of the bowl with a spatula, as needed. Beat in the Almond Extract Paste and Vanilla Bean Paste.
- Step 3
- Add the flour, baking powder, cocoa powder and salt and beat until the mixture is just combined. Stir through the almonds.
- Step 4
- Turn the dough out onto a lightly floured surface and divide the dough into two. Shape each into a log approximately 4cm in diameter. Place the two logs on the baking sheet, side by side. In a small bowl, beat the extra egg with a fork. Brush the logs with the egg wash and bake for about 25-35 minutes or until they feel firm and set.
- Step 5
- Remove the logs from the oven and cool on a wire rack. Wrap in plastic wrap and refrigerate overnight.
- Step 6
- When ready to bake, preheat the oven to 165C and line a baking sheet with baking paper.
- Step 7
- Carefully slice the logs on the diagonal, into one centimetre slices. Place the slices onto a lined baking sheet, and bake a for 5-10 minutes until dry, toasted, and crisp. Cool completely on the tray.