Chocolate-Dipped Almond Biscotti
Cuisine: Cookie
Prep time: 
Cook time: 
Total time: 
Serves: 24-30 cookies
 
Ingredients
  • ½ cup vegetable or canola oil
  • 3 eggs
  • 1 tsp. vanilla extract
  • ½ tbsp. almond extract
  • 2¾ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ tsp. salt
  • 2 tsp. baking powder
  • 1 cup whole toasted almonds
  • 1½ cups chocolate chips
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl, whisk together oil, eggs, vanilla, and almond extract.
  3. In a separate medium bowl, whisk together flour, sugar, salt, and baking powder. Roughly chop almonds and then add them to the flour mixture. I like having a variety of sizes in the almond pieces; some large ones for extra crunch and some finely chopped to blend in with the flour.
  4. Add dry ingredients to wet ingredients and mix to combine.
  5. Line a baking sheet with parchment paper and form two logs out of the dough. You're going to want at least 4 inches of space between them on the parchment paper because they will spread quite a bit.
  6. Refrigerate 30 minutes.
  7. Bake for 30 minutes. Once cool enough to handle, slice into about 1 to 1½ inch thick pieces. lay down flat on the baking sheet, cut side down, and bake for an additional 15 minutes.
  8. Remove and let cool completely.
  9. Once cool, microwave chocolate chips in a microwave-safe bowl, stirring every 30 seconds.
  10. Dip cookies into the melted chocolate. Using a spoon to drizzle the chocolate on can be helpful too.
  11. Let cool on parchment paper until chocolate is solid.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/chocolate-dipped-almond-biscotti/