I know this might sound smug, but I may have perfected biscotti.
No really. I mean it.
Chocolate, almond chunks, less sugar and some whole wheat flour.
It's the best biscotti I've ever had. And the two half gallon containers I filled just over a week ago are empty. I am pretty sure one of my kids even poured the crumbs into their milk (or mouth) to savor every last piece.
So, here is the recipe for you my friends.
(I make a double batch of these, always!)
6 Tbsp butter (if you use unsalted, add a pinch of salt to the recipe)
3/4 c sugar
1 tsp vanilla extract
1 tsp almond extract
1/2 c whole wheat flour
1 1/4 c white flour
1 1/4 tsp baking soda
1/3 c cocoa powder
1/2 c chocolate chips chopped a bit
1/2 c almonds chopped
*preheat the oven to 350. cream together butter & sugar. add eggs & extracts and mix well.
in a separate bowl whisk together the dry ingredients. you may need to sift the cocoa powder if it is clumpy.
add the flour mixture to the butter mixture and mix until just combined.
add the chocolate & almonds to the dough and mix well to incorporate.
rub a small amount of butter onto your hands and shape the dough into two logs about 2×12 inches each. bake for 30 minutes until the dough is set and no longer soft. it will be lightly cracked on the top & firm to the touch.
let the logs cool for 5 minutes. remove from baking sheet with a spatula and slice into desired thickness. 1/2 – 1 inch or so. lay the pieces on their sides and bake an additional 10-15 minutes.
cool completely and store in airtight containers. wonderful with coffee and the kids love them dunked in milk. they look very pretty gifted in a mason jar too!