Crunchy biscotti loaded with rich chocolate chunks and almonds. The other day my husband and I stopped at Starbucks after a morning bike ride. He ordered his usual black coffee and I got my favorite, caramel macchiato. As we were waiting for our coffee, I spotted the double chocolate biscotti. I had to order it to go with my drink! 🙂
I was in heaven as I dipped the crunchy biscotti into my caramel macchiato. I hadn’t had biscotti in so long, I forgot how wonderful it was. I knew that I had to make my own biscotti! These crunchy Italian cookies are perfect to dunk in coffee, tea, or milk!
7 ounces bittersweet or semisweet chocolate, chopped into ½-inch chunks
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a small bowl, whisk together flour and baking powder; set aside. In a stand mixer fitted with the whisk attachment, whisk the eggs, sugar, and vanilla on medium speed until the mixture thickens and holds its shape, about 5 minutes.
Using a rubber spatula, stir the flour mixture into the egg mixture, then mix in the almonds and chocolate.
On a lightly floured work surface, divide the dough in half. Using dampened hands, shape each half into a log 3 inches in diameter. Set the logs lengthwise on the prepared baking sheet, evenly spacing them apart.
Dampen your hands and smooth the surface of the logs. Bake, rotating the baking sheet midway through baking, until the logs are lightly browned, about 20 minutes. Remove the baking sheet from the oven and decrease the oven temperature to 300°F . Let the logs cool on the baking sheet for 10 to 15 minutes.
Transfer the logs to a cutting board. With a serrated bread knife, cut each log diagonally into slices ½ inch thick.
Place the cookies, cut sides up, in a single layer on the baking sheet.
Bake until the biscotti are firm, about 20 minutes, flipping them midway through baking. Let cool completely. Dip into melted chocolate and sprinkle with crushed almonds for a truly decadent biscotti.