Chocolate Almond Biscotti

By á-51

Ingredients

• INGREDIENTS
• 1 3/4 cups all-purpose flour
• 1 cup sugar
• 1/2 cup Dutch processed cocoa
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1-7 oz box Odense Almond Paste
• 1 stick (8 tablespoons) unsalted butter, chilled
• 1 cup sliced almonds
• 3 eggs, room temperature
• 1 tablespoon Amaretto (almond flavored liqueur)
• TOOLS & EQUIPMENT
• Parchment paper
• Grater
• Pastry blender

Preparation

Step 1

DIRECTIONS

Preheat oven to 350°F. Lightly grease a cookie sheet or line with parchment paper.
In a large mixing bowl whisk together flour, sugar, cocoa, baking powder and salt until well combined.
Grate Almond Paste and butter into flour mixture. Mix well with fork or pastry blender until crumbly. Stir in sliced almonds.
Whisk eggs and Amaretto together and add to flour mixture. Mix until dough holds together. Turn out onto a lightly floured counter.
Roll dough into a 2” thick log. Cut in half and roll each piece 10” long. Transfer to cookie sheet and flatten to 3/4” thick loaves, slightly rounding ends.
Bake 30 minutes or until firm to the touch. Cool on wire rack for 15 minutes.
Cut loaves into 3/4” diagonal slices. Return slices to cookie sheet, cut side down. Bake for 8 minutes. Flip and bake 8 minutes more.
Cool completely and store in airtight container.