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Chocolate Almond Biscotti Print E-mail
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This recipe is traditionally made with almonds. But if you don't like almonds or you are allergic to them. leave them out. The biscotti taste great without them.

We made the batch half with and half without.

Biscotti are double baked and come out a little hard so they keep a long time and they're great to dunk into milk.

These biscotti can be packed in a mug and tied with a ribbon to make a great gift for your teacher or just about anyone who loves chocolate.

{Makes 16-20 biscotti}

You'll need:

  • 1 cup of almonds
  • 1 cup of sugar
  • 2/3 cup of unsweetened cocoa
  • 1/2 stick of softened butter
  • 2 teaspoons of baking powder
  • 2 teaspoons of vanilla extract
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 2 large eggs
  • 1 cup of all purpose flour
  • Extra flour for your hands and the counter
  • Cooking spray
  • Some adult help

Equipment:

  • Measuring cups and spoons
  • A food processor (or mixer)
  • A spatula
  • A cookie sheet
  • A sharp knife
  • A trivet
    1. Heat the oven to 350 degrees.
    2. Ask mom or dad to fit the food processor with the plastic blade instead of the cutting blade.
    3. Measure the butter, sugar, cocoa, baking powder, baking soda, salt and flour extract into the processor bowl.
    4. Process until the dry ingredients are mixed well.
    5. Add the eggs and mix again. Have mom check to make sure the eggs are mixed in well.
    6. Now add the flour. Mix again.
    7. If you want, you can add the almonds now and just give the processor a couple of quick pulses.
    8. Here comes the tricky part. The biscotti dough is really sticky. We mean really sticky. The trick is to put some flour on the counter and coat your hands well with flour. Your hands must be dry to do this. Ask dad or whomever is helping to scoop the dough out onto the floured counter.
    9. Working quickly, shape two loaves about 8 inches long out of the dough. If the loaves are too flat, the biscotti won't have a tender middle.
    10. Spray the cookie sheet and place the two loaves about 3 inches apart.
    11. Bake the loaves for 35-40 minutes or until a toothpick stuck into the middle comes out clean.
    12. Remove the loaves from the oven and let cool for about 10 minutes.
    13. Ask dad to cut the biscotti into 1/2 inch slices.
    14. Arrange the slices on the cookie sheet and bake again for 5 minutes longer. Delicious!

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