Biscotti: Mom and Auntie Bee-Hwa’s favorite snack to pair with a cup of coffee–a great treat in the morning or afternoon. I love the essence of almond, formally known as almond extract. So fragrant and enticing.
Almond Chocolate Chip Biscotti
Oh and in case you’re wondering, that’s my “Big Brown Mug” in the background–a free gift from Bloomingdale’s. I love free stuff, especially free t-shirts won in soccer tournaments. And of course, my Big Brown Mug.
- 1 stick butter, room temperature
- 3/4 cup white sugar
- 2 large eggs, room temperature
- 2 tsp. almond extract
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/4 tsp. nutmeg
- 1 cup sliced almonds
- 1 cup bittersweet chocolate chips
- 1/2 tsp. lemon zest
Preheat oven to 350°F. Using a stand or hand mixer, whip softened butter on medium speed until pale yellow. Add sugar and mix on medium speed until incorporated, scraping down the sides of the bowl to ensure even mixing. Add eggs one at a time and mix on medium-low until incorporated, again scraping down the sides of the bowl. Stir in almond extract. In a separate bowl, sift both types of flour, baking powder, baking soda, salt and nutmeg. Combine with egg mixture on low speed or with spatula. Mix in almonds, chocolate chips and lemon zest and split dough in half. Shape and form each mass of dough to ~2 in. thick, ~12 in. long and ~4 in. wide, flattened shape that resembles a flattened, rectangular baguette. Bake for 20 min. and then remove. Allow to cool a few minutes then slice biscotti ~2 in. pieces. Flip the pieces onto sides and bake again for 15 min. or until golden.