January 31, 2012

Cocoa Nib Almond Biscotti

I know I've said this before, but I always forget how much I enjoy biscotti until I make it. This biscotti is crisp, smells deliciously like almonds and has a hint of chocolate from cocoa nibs. I really like the flavor and health benefits of the wheat flour. Perfect for a light breakfast, mid-morning snack or dessert.

Cocoa Nib Almond Biscotti
3/4 cup whole wheat flour
1/2 cup all-purpose flour
1/3 cup plus 1 Tbsp. sugar
1 tsp. baking powder
1/4 tsp. salt
1/2 cup slivered almonds
1/4 cup cocoa nibs
2 large eggs
1 tsp. pure vanilla extract
1/2 tsp. almond extract

Preheat oven to 350ºF. In a medium bowl, whisk together flours, sugar, baking powder, and salt. Spread almonds onto baking sheet, and toast 5 minutes. Add almonds and cocoa nibs to dry ingredients. In a small bowl, whisk together eggs, vanilla and almond extract. Add to flour mixture, and stir just until combined.

On a silipat sheet, use spatula to pat dough into a loaf about 1 inch thick, 2 1/2 inches wide (and about 7 inches long); transfer to baking sheet. Bake until risen and firm, 20 to 25 minutes; cool completely on sheet. Reduce oven temperature to 300ºF.

Place loaf on a cutting board, and using a serrated knife, cut diagonally into 1/4 inch-thick slices; place slices in a single layer on sheet. Bake, turning once, until dried and slightly golden, 25 to 30 minutes; cool completely. Store in an airtight container at room temperature up to 1 month. Makes approximately 20 biscotti.

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