If there is a baked good you should always have on hand it’s biscotti. Mostly because it’s easiest to make it in large batches and keeps for nearly ever, but also because it’s delicious and you can eat them with lunch, lunch, dinner, or a late night espresso. (Or if you, like me, can’t drink coffee, a hot chocolate is a wonderful substitute.)
This is a wonderful recipe for lots of reasons, but mostly because it’s not too sweet. The addition of coffee into it helps bring out the very dark slightly bitter taste of the chocolate, and the sprinkling of salt, alongside the sugar on the top makes you not feel guilty when eating one for breakfast with a hot chocolate!
Salty Sweet Chocolate Biscotti
1 cup Brown Sugar
12 cup Butter, melted
1/4 cup Brandy,
1 tbsp Vanilla Extract
1 tbsp Coffee
1 cup Whole Almonds
1 3/4 cup AP Flour
1 1/2 tsp Baking Powder
1 cup Cocoa Powder
1/2 cup Dark Chocolate Chips
1/2 cup Coarse Sugar-For sprinkling
2 tbsp Coarse Salt- For sprinkling
Preheat oven to 350F
In a large bowl mix together the butter and sugar.
Add in the eggs one at a time mixing well between each addition.
Add in the brandy, vanilla and coffee.
In another bowl sift together the flour, baking powder, and cocoa powder.
Gently mix the flour mixture into the butter-sugar-eggs mixture. When it’s nearly all combined add in the chocolate chips and the almonds and mix until it’s just come together.
Divide the dough into 3 pieces and roll each one out into a log, and then flatten it gently on the top. If it’s sticking to your fingers get them a little bit damp and then try again. Do this on a lined baking sheet.
Gently brush the tops of the rolls with water and then sprinkle the salt and sugar on top.
Bake for about 20 minutes or until the rolls are completely cooked throughout. Let cool.
On a cutting board with a serated knife cut the logs into thin pieces, about 1/2 inch thick. Put them back on the baking pan, lying flat, and bake again until they are crisped nicely, about 10 minutes.
Let cool and enjoy- these will last at least 6 weeks in a closed container.