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

杏仁号即将落幕了！时间过的好快！一个月的活动就结束了！

感恩，所有友和面书朋友们的分享的好食谱！

**写这贴时是4月30号午夜但是当贴写完要贴时已经是5月1了。。哈哈！

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!!

难以抗拒的杏仁和巧克力香！

After baked these logs are let to cool.

烤好的曲奇面团。

Cut the log into slices with a serrated bread knife.

用有牙的面包刀把曲奇面团切片。

把曲奇贴好在烤盘上，只贴一层噢！

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

这个只有巧克力和杏仁！
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

Ingredients:

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

这个加了蔓月莓干！

Enjoy~

I am joining Joyce with this lovely buns in Cook-Your-Books #22

  

Cook-Your-Books #22 @ kitchen flavours

&

Best Recipes For Everyone event, 

"Fun with Almond' April 2015, 

host by Fion of XuanHom's Mom Kitchen Dairy and

 co-host by (me) Doreen of my little favourite DIY. 

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.

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