Chocolate Almond Biscotti
I tend to avoid elaborate cakes or cream-based desserts that spoil quickly or take up too much space in the fridge. Instead, I prefer simple, unfussy treats that keep well and can be enjoyed throughout the week. They resemble classic cantucci and you could easily think of them as their chocolatey cousin.
Just as crisp and satisfying, they’re in addition wonderfully easy to make. Add the sugar and cold butter, then rub the butter into the dry components with your fingertips until the mixture resembles coarse crumbs. Lightly beat the eggs with a fork, then mix in the oil and the seeds scraped from the vanilla pod.
Add the liquid components to the crumbly mixture and knead until a smooth dough forms. If the dough feels too stiff, add 1–2 tablespoons of milk; if it’s too soft, add a little more flour. Gently fold in the toasted almonds, making sure they are evenly distributed.
Preheat the oven to 160°C (320°F) and line a large baking tray with parchment paper. Divide the dough in half and shape it into two logs, about 40 cm (15½ inches) long.
Place them on the prepared tray and bake for 20 minutes. Remove the tray from the oven and, using a serrated knife, slice the logs diagonally into 2 cm (¾-inch) thick pieces. Return the biscotti to the tray, reduce the oven temperature to 150°C (300°F), and bake for another 7–8 minutes, until dry and crisp.
Remove from the oven and let the biscotti cool completely. Melt the white chocolate gently over a bain-marie and drizzle over the cooled biscotti.
Serve with a glass of milk or a cup of coffee, and enjoy.
- Who: Italian Christmas
