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).
Chocolate Dipped Almond Biscotti
- 2 cups almonds
- ¾ cup plus 1 tbs sugar
- 2 cups flour
- 1 teas baking powder
- ½ teas salt
- 3 eggs
- 1 teas pure vanilla extract
- 10 oz dark chocolate, finely chopped
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 ½ 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 ½" 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.