This is a cookie I’ve made many times and that’s funny considering I was just given the recipe a few weeks ago.
I got this recipes from Michael, a facebook friend. He’s Italian and has tons of family recipes that he posts and makes us all so hungry. Most are savory Italian dishes but right now he’s sharing family cookie recipes. He sent me me this one and I’m grateful.
The first time I goofed and put more than twice the amount of needed butter and they spread out like brownies. If I were making biscotti more often, I would know that some twice baked biscotti recipes don’t even have butter in them, to get that super crisp factor.
Every year I tell myself I’m not making cookies, but then I get swept into it. I like to try at least one new recipe for the season and surprisingly in a year of saying no, I’ve tried three.
It’s got the nice crunch of a biscotti (good for dipping), but not so hard you break your teeth like some of them. (Although I like the hard ones too).
The cookie dough is not sticky and rolls out easily, so you can make these start to finish without having to refrigerate them first.
The chocolate almond biscotti is good with a drop of Orange Liquor.
I put almonds in this time, but hazelnuts or even pine nuts would be good. I switched out vanilla for an Italian orange liquor. Either way, this is a good cookie which will give you your chocolate fix and it’s not too sweet.
I’m already thinking about how good these would be dipped in my coffee or crumbled on ice cream.
So tell me, are you baking? Do you have one favorite recipe your friends and family can’t get enough of.
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 cup unsweetened cocoa
- 6 tablespoons unsalted butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract or 1 tablespoon orange liquor
- 3/4 cups chocolate chips
- 1 cup sliced almonds
- Preheat oven to 350 degrees F.
- Mix dry ingredients together and set aside.
- Cream together butter and sugar.
- Add eggs.
- Add vanilla or liquor.
- Add in flour mixture a little at a time.
- Add in chocolate chips and nuts.
- Divide into two sections.
- Roll each section to about 12 inches long.
- Bake for 25-30 minutes.
- Cool for at least 30 minutes.
- Slice diagonally into 3/4 inch slices.
- Bake again, standing up for another 10 minutes.
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