Home > Cookies > It all started with a set of weird looking biscottis

It all started with a set of weird looking biscottis

These biscottis are looking a lil bit odd and i have no one to blame for that but my inability to follow instructions.

You see, the recipe called to shape the dough into a log measuring 1.5 inch wide. However, me, being simply ME, decided to throw caution to the wind and popped 2.5 inches logs into the oven.

What i didn’t know was how these cookies would spread, making logs of dough look like the bottoms of upturned salad bowls.

As a result, I had rows of flat biscottis, without the characteristical bump in the middle of each cookie. I am glad that the taste weren’t affected though, they were kinda like the harder version of chocolate chip cookies, which of course, is a universal favourite. And unlike most biscottis out there, these cookies are good enough to be eaten on its own. Thanks PheMOMenon for the wonderful recipe.

Or of course, if you want to soften them a bit, u can dunk it in your fave cuppa coffee.

Or, if u needed to distract people from the ugly shape of your biscotti, and what else could be so versatile than

to dip it in chocolate?

It seems to become a very predictable pattern around this blog to dip everything in chocolate isn’t it?

I apologize for the lack of creativity. I will brainstorm for other ideas. But for now, chocolate it is.

The original plan was to dip the ends of these cookies into chocolate, but my poor judgement skills made me melt waaaaay too much chocolate than what is necessary really. So i double and triple dipped both ends, and did a drizzle, making absolutely the most delicious mess.

Try it!

Almond Chocolate Chunk Biscotti (adapted from Phe.Mom.enon)

2 cups all-purpose flour1

1/2 teaspoons baking powder

1/2 teaspoon salt

1 stick unsalted butter, soft

1/2 cup packed dark brown sugar

1/2 cup sugar

2 large eggs

1 1/2 teaspoons pure almond extract

1/2 teaspoon pure vanilla extract

1/2 cup sliced almonds

1/2 cup semisweet chocolate chunks (or chips)
Preheat your oven to 350 degrees F with the rack in the center position.  Line a baking sheet with a silicone mat or parchment.

In a medium sized bowl, whisk together the flour, baking powder, and salt.  Set aside.
In a large mixing bowl (preferably a stand mixer with paddle attachment) beat the softened butter, brown sugar and sugar together at medium speed for about 3 to 4 minutes until very light and fluffy.  Add the eggs and beat for 2 minutes more, stopping and scraping down the sides of the bowl a couple of times to make sure everything is well beaten.  Add the almond extract and vanilla and beat till combined.
Turn the speed to low and add the dry ingredients, mixing until just incorporated. Add the sliced almonds and chocolate chunks and mix till just combined.
Scrape half the dough out onto one side of the lined baking sheet.  Using your hands and a rubber spatula, shape the dough into a log about 12-inches long and about 1 ½ inches wide.  The dough will be very sticky and should be more of a bumpy rectangle.  Repeat the process with the second half of the dough down the other side of the baking sheet.
Bake the logs for 15 minutes, or until light golden but still soft to the touch.  Remove the baking sheet from the oven and allow to cool on a rack 30 minutes before cutting and baking the cookies the second time.
Use a wide metal spatula to move the logs to a cutting board.  Cut the logs into 1-inch thick slices and place the slices back on the lined baking sheet.  Bake the cookies another 15 minutes, until golden and firm.  Transfer them to a rack to cool completely.  Store the cookies in an airtight container to keep them more chewy

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