As we tremble in anticipation for the arrival of The Great Pumpkin this month, the fiery head and glowing tail of the Tsuchinshan-ATLAS comet shoots through the sky every night. We shiver, watching from our front yard, feeling a bit unequal to the grandness of nature, the possibilities. So, we at Food for the Ages are feeling the corresponding need for some extra calories. Chocolate almond biscotti fits this bill and pairs perfectly with coffee or just as a snack in the lunchbox. This is a prized recipe from our baker friends in Norwood, Colorado, and is a breeze to make, freeze and portion out as needed. These biscotti are as good as the ingredients you mix into them, so don’t be stingy. Get the good chocolate: I used Callebaut chocolate chips, Cacao Bliss and fine butter.
Here is FFA’s Pumpkin Pie Recipe
Chocolate Almond Biscotti
Ingredients
- 1 1/2 cups slivered almonds, grind ½ cup
- 3 cups flour
- 2/3 cup Dutch cocoa powder (I used Cacao Bliss because that's what I had on hand.)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/4 tsp salt
- 2 sticks butter
- 2 cups sugar
- 3 eggs
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350F. Pull out a baking sheet and cover with a piece of parchment or a silicone baking mat. In a stand mixer, cream butter and sugar until fluffy and light. Add eggs, mixing well after each addition. Add vanilla and almond extracts.
- In a medium bowl, stir together ½ cup ground almonds, flour, cocoa, baking powder, baking soda and salt. Slowly add dry ingredients to butter mixture, combining thoroughly. Mix in chocolate chips and slivered almonds
- Scrape bowl out onto baking tray. Form an approximate 12 inch x 1 ½ inch log down the center of the tray and smooth out the top.
- Place in preheated oven and bake for 35 minutes. (Do not scorch bottom.) Cool for 1 minute then slice into 15 slices.
- Let cool and serve. Freeze what you don’t eat and use over the next month or so.
