These biscotti are baked for a shorter time, making them softer than the traditional version.
These are easy to make, and the recipe makes about 16 large pieces,
which you could probably cut in half
(to equal the "normal" sized ones you may have come into contact with).
I don't cut them in half because I myself like to eat the super-sized cookie.
SOFT CHOCOLATE ALMOND BISCOTTI
Cream together:
6 tablespoons unsalted ROOM TEMPERATURE butter (or if you use salted butter, leave out the 1/4 tsp. salt below)
1 cup sugar
2 large eggs
Sift and add to creamed ingredients:
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 tsp. salt
Stir in:
1 cup sliced (toast them if you'd like--it's super-yummy with them toasted!)
1/2 cup chocolate chips (or chocolate chunks)
Do yourself a huge favor and get some Parchment paper!
It's a more clean, more quick, fat-free way to keep food from sticking to your pans.
After creaming the eggs, butter, sugar, the dry ingredients are easier to blend in by hand.
Dough is very stiff.
Pat dough into large rectangle 8" by 16" long.
Bake 25 minutes at 350.
It will look like this.
Then slice it into 1" "biscuits".
Turn them on their sides and bake for 8 more minutes.
Let them cool completely on the baking sheet.
Store in sealed container.
They will be soft in the center and crispy on the outsides.
YUMMY perfection.
That is all.
