Eric Mccormack's Amazing Chocolate Almond Biscotti
Indulge in the irresistible crunch and rich flavor of *Eric Mccormack's Amazing Chocolate Almond Biscotti*! This Italian-inspired treat combines the deep decadence of cocoa with the toasty nuttiness of whole almonds, perfectly complemented by bursts of dark chocolate chips. With a double-baked technique that ensures ultimate crispness, these biscotti are ideal for dunking in coffee or enjoying as a standalone dessert. A touch of almond and vanilla extract elevates the flavor, making each bite a delightful balance of sweet and savory. Ready in just over an hour, this easy-to-follow recipe yields 24 delectable biscotti that stay fresh for weeks—perfect for gifting or savoring every day. Whether you're a biscotti aficionado or a first-time baker, this recipe will deliver café-quality results right from your kitchen!
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Ingredients
- 2 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.75 cup granulated sugar
- 3 pieces large eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 1 cup whole almonds (toasted)
- 0.5 cup dark chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
Step 2
In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, combine the sugar and eggs. Beat them with a handheld mixer (or whisk vigorously) until the mixture is pale and thick, about 2-3 minutes.
Step 4
Mix in the vanilla extract and almond extract.
Step 5
Gradually add the dry ingredients to the wet ingredients, stirring until a thick dough forms.
Step 6
Fold in the toasted almonds and dark chocolate chips until evenly distributed.
Step 7
Divide the dough in half. On a lightly floured surface, shape each portion into a log approximately 12 inches long and 2 inches wide. Place both logs on the prepared baking sheet, leaving some space between them.
Step 8
Bake in the preheated oven for 25 minutes, or until the logs are firm to the touch. Remove them from the oven and let them rest for 10 minutes (but leave the oven on).
Step 9
Using a sharp serrated knife, slice the logs diagonally into 1/2-inch-thick biscotti pieces.
Step 10
Arrange the biscotti cut side down on the baking sheet and return them to the oven. Bake for an additional 12-15 minutes until they are crisp and dry.
Step 11
Allow the biscotti to cool on a wire rack. Once completely cooled, store them in an airtight container for up to two weeks.
Nutrition Facts
| Serving size | (904.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3203.3 |
| Total Fat 130.1g | 0% |
| Saturated Fat 38.4g | 0% |
| Cholesterol 558mg | 0% |
| Sodium 1843.5mg | 0% |
| Total Carbohydrate 500.8g | 0% |
| Dietary Fiber 69.4g | 0% |
| Total Sugars 205.5g | |
| Protein 98.6g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 644.1mg | 0% |
| Iron 45.2mg | 0% |
| Potassium 3722.8mg | 0% |
Source of Calories