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Categories:Viewed: 55 - Published at: 6 years ago
Ingredients
- 1/3 cups Blanched Almonds, Toasted
- 1-1/2 cup Toasted Hazelnuts, Peeled And Chopped Into Large Pieces
- 2 cups All Purpose Flour, Sifted
- 1/2 teaspoons Baking Soda
- 1/2 teaspoons Baking Powder
- 1/4 teaspoons Salt
- 1 cup Sugar
- 12 ounces, weight Good Quality Bittersweet Chocolate, Cut Into Small Chunks
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 1/4 teaspoons Almond Extract
- 2 Tablespoons Amaretto
- 4 Tablespoons Water Or As Needed
Method
- Grease a large baking sheet and set aside for the biscotti. Heat oven to 375°F.
- Place almonds and hazelnuts on separate sheet pans and toast them in the oven as it warms up. The almonds only take about 5 minutes, so watch them carefully. The hazelnuts take a tad longer, just until they start to brown.
- In a large bowl, combine sifted flour, baking soda, baking powder, salt, and sugar.
- In a food processor, place 1/2 cup of the flour mixture and add the toasted almonds. Grind until fine and powdery (about 30 seconds).
- Add the almond mixture to the bowl with the rest of the flour mixture. Stir to combine. Mix in chopped chocolate and hazelnuts.
- In a separate bowl, whisk eggs, extract, and amaretto together. Add to dry ingredients and mix. If the mixture seems too dry, add 1 tablespoon water, up to 4 tablespoons as needed.
- Turn dough onto lightly floured surface and divide into 2 pieces. Roll out to 5x13x1 flattened rectangular logs. Transfer logs to greased baking sheet. Bake 25-30 minutes, rotating pan after 15 minutes. Remove from oven and let cool 30 minutes.
- Reduce temperature to 300°F and cut logs diagonally with serrated knife. I find it's easier to apply pressure to cut them rather than a slicing motion.
- Grease pan again. Lay slices on one of their cut sides and bake 25-30 minutes. Let cool in oven.
