It’s that time of year. Yes, that time of year when my shamelessly large flip flop collection gets tossed to the back of the closet and is replaced with random boots and furry flats scattered about my house. (The flip flops are so much easier to keep organized). Large comfy sweaters become my go to for every day (even when it’s pushing 70 in a bizarre heat wave. Cough today cough.) and I realize I own more hoodies than days in the week. Flannel PJ’s, fluffy scarves, and knee high socks. Oh yes, it’s here. So this weeks diggin on goes to all things cozy. Mmm, now I’m going to climb under the winter covers with my hot cocoa and this biscotti and turn on the Yule Log dvd (and yes, I did say it was 70 today. Once you bust out the cozy, there is no going back).
Sweater Jeans Gloves Hat Boots Jacket
Chocolate Dipped Almond Biscotti
from Rachel Ray Magazine September 2012
Ingredients:
- 2 cups almonds
- 3/4 cup plus 1 tbs sugar
- 2 cups flour
- 1 teas baking powder
- 1/2 teas salt
- 3 eggs
- 1 teas pure vanilla extract
- 10 oz dark chocolate, finely chopped
Preparation:
Preheat the oven to 350 degrees F.
Spread the almonds in an even layer over a baking sheet. Bake for 10 minutes, or until toasted, carefully stirring once halfway through to prevent burning. Let cool for 10 minutes.
In the bowl of your food processor, combine 1/2 cup toasted almonds, 1 tbs sugar and pulse until finely ground. Add the flour, baking powder, and salt. Pulse three times to mix.
In the bowl of your stand mixer fitted with the paddle attachment, beat the eggs, vanilla, and remaining sugar on high until fluffy and thick, about 3 minutes. Reduce the speed to low and slowly add the flour mixture. Fold in the whole almonds.
Line a large baking sheet with aluminum foil or parchment paper and grease. Divide the dough in half and form into two loaves, about 2″ by 10″. Don’t worry about perfection. Smooth the tops to create a flat surface and bake 25 minute, until golden.
Remove the loaves from the oven, reduce heat to 325. Carefully slice the loaves into 1/2″ cookies and bake for another 20 minutes, until crispy.
Melt half of the chocolate in the bowl of your double boiler over just simmering water, stirring occasionally. Remove from heat and pour in the remaining chocolate. Let sit for two minutes, then stir gently until all of the chocolate has melted. Dip the flat bottoms of the biscotti into the chocolate and lay on a wire rack to dry. Set rack in fridge to set, 15 minutes. Serve with hot cocoa or coffee.
Seriously, the Yule Log dvd was probably my best Nyquil induced idea last week. 
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
I have to admit that I’m the same way. If I wear a sweater once, it’s sweater weather, doggonit. I love me some biscotti. Keep mine away from that chocolate dip and I’ll join you for a cup of coffee, some biscotti and sweater wearing in front of a nice bonfire.
RavieNomNoms says
Hellooo beauties! I need that right now for my afternoon snack!
Chung-Ah | Damn Delicious says
Biscotti – my favorite! And they’re dipped in chocolate? YES PLEASE!
Oh and I know flip flops are thrown into the back of the closet this time of year but I still wear them during the winter! My toes get frozen off but I can’t give up the comfort of sandals yet!
Rachel @ Baked by Rachel says
I still need to make biscotti. Am I the last person on the planet who hasn’t made it? Love those style of gloves. I got a pair similar from Target last year and holy jeez… do you think the pant model was photoshopped enough? Absurd.
movita beaucoup says
You had me at chocolate.
And then again at almond.
Aaaaaand then biscotti.
Perfect with coffee on a cold, fiip flop free fall day…
Dionne Baldwin says
At a glance I could see what this is and it brings back such powerful memories. This reminds me of Taylor with me at my work at a very rough time for us. She would often ask for a chocolate dipped almond biscotti and without fail every time she would take one bite of the chocolate covered part and set it down. “I’m done.” She’d say with a funny face. (sigh) I tried to remind her she didn’t like almond biscotti but she always insisted. Now she loves them by the way and she will be excited to know that you made these! I hope you are having a good day!
Hester @ Alchemy in the Kitchen says
Yes, I hate putting away the flipflops (although with a typical Irish summer, flipflops just mean wet toes most of the time), but I do like getting out the winter boots when I’ve finally decided to let go all hope of sunshine.
These lovely chocolatey biscotti will be perfect with my cuppa! Love how simple they are!
Kel says
I would really like to make these, but I believe a step is missing?
After the “loaves” bake, you take out, slice and rebake for how long?
Thanks so much!
Kita says
Sorry about that! Recipe updated!!! Bake for another 20 minutes at 325.
Kel says
Thank you!
Vespa Woolf says
I agree about sweater weather…and the biscotti! What beautiful photos. Who can resist biscotti with chocolate and almonds?? Thanks!