Photo: Natalie Levin
Biscotti are traditional Italian cookies from Tuscany. The name means “baked twice”, because the cookies are actually baked 2 times: once as a whole cookie roll, and once after the roll is cut into cookies.
These chocolate almond biscotti cookies are really easy to make. They require few minutes of work – quickly mixing a few ingredients until dough is obtained. Then you shape it into 2 cookie rolls and bake until set. After complete cooling – you cut the cookie rolls into cookies in the desired thickness, and then finally bake them again until golden and set.
Although there are already a few biscotti recipes on the blog, I came across a delicious recipe by chef Bat Chen Diamant (an talented Israeli chef) and I really wanted to make them. These chocolate almond biscotti also contain some orange zest, which makes them so fragrant and delicious.
Photo: Natalie Levin
Chocolate Almond Biscotti
- 30 grams 2 tbsp. very soft butter
- 150 grams 3/4 cup sugar
- 50 grams 3 tbsp. honey
- 1/2 tsp. salt
- Zest of 1 orange
- 2 large eggs
- 250 grams 1 3/4 cup all-purpose flour
- 5 grams 1 tsp. baking powder
- 25 grams 2 tbsp. cocoa powder
- 125 grams 1 1/4 cups whole blanched almonds
- 150 grams dark chocolate (coarsely chopped)
For coating:
- 1 beaten egg
- 100 grams 1/2 cup light brown sugar
- Preheat the oven to 180c degrees and place baking paper on a baking pan.
- In a mixer bowl with a paddle attachment, place butter, sugar, honey, salt, orange zest, eggs, flour, baking powder and cocoa powder and mix at low-medium speed until dough begins to form.
- Add almonds and chopped chocolate and mix until they are assimilated in the dough.
- Transfer the dough to a work surface and divide into 2 parts.
- From each part of the dough form a roll shape and place in the pan.
- Brush the cookie rolls with beaten egg and generously sprinkle with sugar.
- Bake the rolls for 25-35 minutes until they set. The cookie rolls are slightly cracked and swollen and that’s fine.
- Cool completely at room temperature.
- Using a long serrated knife cut the cookie rolls into 1/2 cm thick cookies.
- Preheat the oven to 160c degrees.
- Arrange the cookies on a baking pan lined with baking paper and return for another 10-20 minutes of baking until golden and set.
- Cool completely and store in a sealed box.
- Keep the biscotti in a jar for up to two weeks.
- If you do not like orange, you can omit the zest from the recipe.
- Instead of almonds you can use any other type of nuts in the same amount.
- Instead of honey, you can use date syrup or maple in the same amount. Flavors will vary accordingly.
Photo: Natalie Levin