Chef Kari Karch tells how to make some delicious chocolate biscotti, perfect for breakfast with coffee or an afternoon snack!
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619 per serving
- 2 cup Flour
- 3/4 cup High Quality Cocoa Powder
- 1 teaspoons Baking Soda
- 1/4 teaspoons Salt
- 3 Large Eggs at room temperature
- 1 cup Sugar
- 1 teaspoons Vanilla Extract
- 1/2 teaspoons Almond Extract
- 1/2 cup Lightly Toasted Sliced Almonds
- 3/4 cup Chocolate Chips
Make the dough in the stand mixer and add in ingredients. Form the dough on floured surface into 2 logs, sprinkle with sugar. Put them on the Silpat, place in oven for 25 minutes. Take out of the oven and cool on wire racks. Let cool for 15 minutes. On the cutting board with Serated knife, slice log into 1 inch pieces and lay flat on Silpat and put back in oven for another 20 to 30 minutes. Melt chocolate over double boil over medium heat, when cookies cool, drizzle or dip.