These hard Italian twice-baked biscuits taste superb dunked in fresh coffee and make a perfect Father's day present wrapped in brown paper and presented alongside the Sunday papers and a hot caffietiere. As biscuits go, they are pretty healthy too as they are made without fat and are packed full of omega three rich nuts and good quality chocolate (a good source of anti-oxidants and iron) so don't forget to keep a few back to crumble onto ice-cream or to offer to the kids as a quick snack with a glass of ice cold milk.
110 grams blanched whole almonds, toasted and chopped coarsely
135 grams granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 teaspoon baking powder
1/8 teaspoon salt
245 grams all-purpose flour
110 grams 70% cocoa content chocolate, chopped in 1/2 inch (1.25 cm) pieces
Preheat oven to 350 degrees F (180 degrees C).
Toast almonds in a non-stick pan over a medium heat for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside. Line a baking sheet with parchment paper. Set aside.
Put the sugar and eggs in a bowl and whisk on a high speed until thick, pale, and fluffy (about 5 minutes). Now beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder and salt. Add to the egg mixture and beat until combined. Fold in the chopped almonds and chocolate.
Transfer the dough to your parchment lined baking sheet and form into a log, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide. You may have to dampen your hands to form the log as the dough is quite sticky. Bake for 25 minutes, or until firm to the touch.
Remove from oven and let cool on a wire rack for about 10 minutes. Transfer the log to a cutting board and, using a serrated knife, cut into slices 3/4 inch (2 cm) thick on the diagonal. Place the biscotti, cut side down, on the baking sheet. Bake 10 - 15 minutes, turn slices over, and bake another 10 - 15 minutes or until golden brown. Remove from oven and let cool. Store in an airtight container.
(The biscotti's crisp and crunchy texture comes from baking the cookie twice. The second baking draws out the biscotti's moisture and how long they are baked determines how crisp and crunchy they will be).
