Thursday, December 6, 2012

Mint Chip Chocolate Almond Biscotti Recipe


If there's one guy I trust to give me an awesome biscotti recipe it's David Lebovitz. The guy is a genius. Sure enough, this butter-less biscotti turned out beautifully even with my inclusion of mint chips rather than just chocolate.

In case you're looking at me like, "What in the world is biscotti?" then allow me to explain. Biscotti is a traditional Italian cookie, slightly sweet, dry, crunchy, and the perfect acommpaniment  to your favorite hot beverages. Dunking these little babies into a cup of hot chocolate would just be heavenly. (Excuse me while I make myself a giant mug.)

These store well for up to 2 weeks and the beauty if biscotti is that they're meant to be crunchy and dry, so they don't go stale quickly. :) Bring these to your family get-togethers this Christmas--or maybe give them as gifts along with a package of homemade hot cocoa mix--and people will love you forever.

Check out my Almond Biscotti and Cinnamon Sugar Biscotti recipes from past years.

Mint Chip Chocolate Biscotti Recipe
recipe adapted from David Lebovitz
Makes 3 to 4 dozen cookies

2 cups flour
3/4 cups cocoa powder
1 tsp baking soda
1/4 tsp salt
3 large eggs, at room temperature
1 cup sugar
1 tsp vanilla extract
1/2 tsp almond (or peppermint!) extract
1 cup almonds, toasted and very coarsely-chopped
3/4 cups mint and/or chocolate chips

For the glaze
1 large egg
2 Tbsp coarse or crystal sugar (see Notes)

Preheat the oven to 350F degrees.

In a small bowl, sift together the dry ingredients -  flour, cocoa powder, baking soda, and salt.

In a large bowl, beat together 3 eggs, sugar, and vanilla & almond extracts. Gradually stir in the dry ingredients, then mix in the nuts and the chocolate chips until the dough holds together. Dough will be tacky and dense.

Line a baking sheet with parchment paper or a silicone mat. Divide the dough in half. On a lightly floured surface, roll the dough into two logs (approximately 14 inches long and 3-4 inches wide, curving it on the long edges Dough should be about 1/2-1 inch thick). Transfer the logs onto the baking sheet, evenly spaced apart.

Beat the remaining egg and brush the tops of the logs liberally with the egg. Sprinkle the tops with the coarse or crystal sugar and bake for 25 minutes, until the dough feels firm to the touch.

Remove the cookie dough from the oven and cool 15 minutes. On a cutting board, use a serrated bread knife to diagonally cut the cookies into 1/2-inches slices. Lay the cookies cut side down on baking sheets and return to the oven for 20 to 30 minutes, turning the baking sheet midway during baking, until the cookies feel mostly firm.

Once baked, cool the cookies completely then store in an airtight container for up to two weeks. Serve alongside hot beverages--cocoa, tea, or coffee.

For an extra special treat, dip one end of the each cookie into melted chocolate, then cooled until the chocolate hardens.


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