May 01, 2015

Almond and Chocolate Biscotti 意式杏仁和巧克力曲奇


It is last day of April month for Best Recipe For Everyone event. Thank you so much to all dear bloggers and friends from Facebook who shared your best recipes to BRFE.
**When i was writing this post it is 3o April, when i am finish writing and published this post, it is 1 May :D

These biscotti smells so good!!

After baked these logs are let to cool.

Cut the log into slices with a serrated bread knife.

Arrange slice cookies into prepared baking tray (single layer only)

The original one that is almonds and chocolate chunk but i added chocolate chips.

Almond and Chocolate Biscotti 意式杏仁和巧克力曲奇
Recipe adapted with slight changes from Ready For Dessert by David Lebovitz

2 1/2 cups (350g)  all purpose flour
1 teaspoon baking powder
3 large eggs, at room temperature
1 cup (200g) sugar (i used 160g)
1/2 tsp vanilla extract
1 1/4 cups almonds, toasted and coarsely chopped
7 ounce (200g) bittersweet or semi-sweet chocolate,chopped into 1/2 inch or 1.5cm chunks (i use semi-sweet chocolate chips)

To Do:
1. Preheated oven at 350F (175C) Line a baking tray with parchment paper.

2. Mixed flour and baking powder together.

3. In a stand mixer, fitted with whip attachment, whisk eggs, sugar and vanilla on medium speed until thickens and holds its shape, about 5 minutes.

4, With a rubber spatula, stir the flour mixture into the egg mixture, then stir in the almonds and chocolate. (chocolate chips)

5. On a lightly flour work surface, divide the dough into half. (i added 30g of dried cranberries to one half of the dough) Using dampened hands , shape each half into a log 3 inches (8 cm) in diameter. Set the log lengthwise on the prepared baking sheet, evenly spacing them apart. Dampen hands and smooth the surface of the logs.

6. Bake until the logs are lightly browned, about 20 minutes. Remove from baking sheets and let it cool for 15 minutes. Decreased oven to 150C.

7. Transfer the logs to a cutting board. With a serrated bread knife, cut each log diagonally into slices 1/2 inches (1.5cm) thick. Place the cookies, cut side up, in a single layer on the baking sheet. Bake until biscotti is firm about 20 minutes. Flipping midway through baking. Let cool completely, they will continue to firm up as they cool.

Storage: The biscotti will keep up to 1 week in a air tight container.

This one i added dried cranberry


I am joining Joyce with this lovely buns in Cook-Your-Books #22
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg


Please join us in BRFE and  link your post with us HERE. Do paste the BRFE badge in your post and do link a recent post, prefer in this month.



  1. Hi Doreen. I haven't tried making Biscotti. Have bookmarked this.

  2. Hi Mui Mui, I love Biscotti, hard to stop eating. Yours look really good. Thanks for sharing.

    Best regards. Take care.

  3. Dorreen,加了巧克力的biscotti,很特别哦,下次我也要试试看。。


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