These biscotti came from Girl vs. Dough. The chocolate and salt combination elevate this biscotti from ordinary to addictive. The honey does make the dough more prone to burning in the oven, though, so keep a closer eye as it is baking. Quite a tasty combination.
1 1/2 cups almonds
2 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1/2 cup canola oil
2/3 cup honey
1/3 cup granulated sugar
1 tsp. vanilla
1 1/2 cups semi-sweet chocolate chips
Sea salt, for sprinkling
oven to 350°F. Place almonds in a single layer on a rimmed
baking sheet. Bake 10 to 15 minutes, stirring once, until almonds are
toasted. Let cool slightly, and then roughly chop.
a large bowl, whisk together flour, baking powder, baking soda
and salt. In a separate large bowl, combine
eggs, oil, honey, sugar and vanilla. Add dry ingredients to
wet ingredients, and stir until well combined. Stir in chopped almonds.
Cover, and chill dough for at least 2 hours.
Preheat oven to 350°F.
dough is fully chilled, divide in half. Using damp hands, shape both
halves into 15-by-2-inch logs on a silipat-lined baking sheet. Bake 20 minutes until lightly golden and set. Cool 15 minutes on baking sheet.
oven temperature to 325°F. Using a sharp knife, carefully slice
logs crosswise into 3/4-inch slices. Place slices cut-side down on the
prepared baking sheets. Bake 15 to 20 more minutes until cookies are
deep golden brown and crisp, turning biscotti once and rotating baking
sheets halfway through. Let biscotti cool 5 minutes on baking sheets, and
then transfer to a cool rack to cool completely.
Melt chocolate chips in
microwave until smooth. Dip one end of each biscotti into chocolate,
then transfer to baking sheets. Sprinkle lightly with sea salt after chocolate is cooled enough that the salt won't melt. Chill
biscotti in fridge 15 minutes until chocolate is hardened. Makes about 30 biscotti.