Almond & White Chocolate Biscotti

Delicious almond & white chocolate infused biscotti topped with a white chocolate drizzle! Easy to make and are wonderful as little gifts for family or friends as they keep well in the fridge/freezer!

How was everyone’s Easter? 

Stephen and I spent the weekend outside (YAY!) playing volleyball, golf, and bike riding! This weekend was also General Conference weekend for our church and so we were able to listen to some wonderful talks about Easter!

Basically, we had a blast and are so SO sad to be back in DC, sigh, but life goes on. So I figured I would carry over the celebration into today and made us all some biscotti!

Now this recipe is actually Stephen’s grandmother’s and it is truly the best! I changed it just a tad by reducing it (it literally made SO much!) and adding some white chocolate! Because, I love taking advantage of any opportunity to eat chocolate.

So the hardest part about these, is waiting the 2 hours for the dough to chill. After that, you simply bake, cut at a slight diagonal, then bake again! You can either leave them plain (they are so good this way) or top them with white chocolate and whatever else you have on hand! I chose cacao nibs and pistachios!

Now go on and enjoy this beautiful weather!

Almond & White Chocolate Biscotti

 

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Prep time

2 hours 30 mins

Cook time

40 mins

Total time

3 hours 10 mins

 

Author: The Blonde Chef

Serves: 16-20 biscotti

What You'll Need

• ½ cup slivered almonds
• 1.5 sticks butter (room temp)
• 1 cup sugar
• 3 eggs
• 1.5 tsp. Vanilla
• 1 tsp. Almond extract
• 3 cups + 3 tbsp. Flour
• ¼ tsp. Baking soda
• ¼ tsp. Salt
• Topping
• 6 oz. chocolate
• 2 tbs coconut oil
• ½ cup cacao nibs
• ½ cup crushed pistachio

Instructions

1. In mixing bowl cream butter until fluffy (about 2-3 minutes)
2. Slowly add sugar and beat more. (about 3-4 minutes)
3. Add eggs one at a time, beating each time. (3 minutes)
4. Add almond extract and vanilla.
5. Combine the dry ingredients in a bowl and add slowly to the egg and butter mixture blending evenly.
6. When all flour has been added, fold in the slivered almonds.
7. Divide dough into 2 balls; place balls on parchment paper on cookie sheet in the refrigerator for at least 2 hours, or overnight. (if you want, you can also freeze the dough for up to 2 months)
8. Once chilled, form the balls into logs about 4 inch wide and 8-10 inches long; then flatten the logs out into loaf shape, patting with fingers.
9. Pre heat the oven to 325
10. Bake 1 loaf per sheet at 325 degrees for 20 – 25 minutes or until lightly browned. (23 minutes in Grandma Dolores' oven)
11. Cool loaves, then slice with serrated knife into ½ inch thick biscotti at a slight diagonal.
12. Lay biscotti on side and bake at 300 degrees for 20 minutes. Cool before handling.
13. To dip the biscotti, wait until completely cooled. Then, melt the chocolate and the coconut oil using a double boiler (I usually place a heat-proof bowl on top of a small pot filled with ¼ cup of water.)
14. Remove from heat once the chocolate has almost completely melted (this means there should be just a few clumps). Continue stirring until completely smooth.
15. Lay out a long sheet of parchment paper.
16. Then, dip one end of each biscotti in the white chocolate. Or, drizzle over top.
17. Then, before the chocolate cools, top with the cacao nibs and/or crushed pistachio!
18. * You can also roast the almonds before chopping them for a nuttier flavor but Grandma D preferred the raw almonds

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