Looking for a great snack to enjoy with your next cup of coffee or tea. Try this delicious Biscotti recipe dipped in SoChatti chocolate.
INGREDIENTS
- 1 stick of unsalted butter (room temperature)
- 1 1/2 cups of sugar
- ½ teaspoon salt
- 1 teaspoon whole anise seed
- 1 teaspoon black sesame seeds
- 3 whole eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 tablespoons Amaretto
- 3 3/4 cups of flour
- 1 1/8 teaspoons baking powder
- 1 cup slivered almonds (more for garnish if desired)
- 4 ounces SoChatti Chocolate
INSTRUCTIONS
Step 1. Pre-heat your oven to 350 degrees. Line a large baking sheet with parchment or a silpat.
Step 2. Place your room temperature butter, sugar, salt, whole anise seed, and black sesame seeds in the bowl of a stand mixer. Mix until pale.
Step 3. Add the eggs one at a time until completely incorporated. Then add in the amaretto and vanilla extract.
Step 4. Combine flour and baking powder in a small bowl and whisk together to combine. Add the flour mixture to the bowl with the butter and mix until just combined. Remove the bowl from the stand mixer and gently mix in the almonds.
Step 5. Form the dough into two logs, about a 1-1/2-inch-wide and as about as long as the sheet pan. Try to make the logs even, and they will spread/grow in the oven.
Step 6. Bake for 30 to 45 minutes at 350 degrees, until they are firm and starting to brown.
Step 7. Remove the partially cooked biscotti from the oven and allow to cool for about 20 to 30 minutes on a cooling rack. Lower the oven temperature to 300 degrees for the final baking.
Step 8. Place the slightly cooled biscotti on a cutting board and cut a 1-inch strip on the diagonal and arrange back onto the sheet pans cut side up to finish baking.
Step 9. Place the cut biscotti into an oven set at 300 degrees, bake for about 30 to 45 minutes or until crisp.
Step 10. Allow to cool completely and dip in SoChatti Chocolate and place on parchment lined baking sheet. Sprinkle with extra chopped almonds if desired. (These will keep very well in the freezer)
