Recipe: Chocolate-Dipped Almond Biscotti

Ingredients

Preheat the oven to 300°F (149°C) and line two baking sheets with parchment paper.
Toast the almonds on one sheet for 15 minutes, stirring occasionally, then increase the oven temperature to 350°F (177°C).
Chop the toasted almonds coarsely and set aside 1 cup. Finely chop the remaining almonds for topping.
In a bowl, mix flour, brown sugar, baking powder, cinnamon, and salt. Cut in the cold butter until crumbly.
Add the coarsely chopped almonds to the mixture.
In another bowl, whisk together the eggs, oil, and vanilla, then combine with the dry mixture until just moistened.
Knead the dough lightly on a floured surface and divide it in half, shaping each half into a roll.
Brush the tops of the rolls with the egg wash and bake for 25-26 minutes until lightly browned.
Cool for 10 minutes, then slice the rolls into 1-inch thick pieces and place them upright on the baking sheets.
Bake the slices for 9 minutes on each side until slightly soft in the centers.
Allow the biscotti to cool on a wire rack before dipping in melted chocolate.
Melt the chocolate in the microwave and dip one side of each biscotti, sprinkling with finely chopped almonds.
Let the chocolate set before serving.

Servings

18 cookies

Calories

150

Total fat

Total carbohydrates

20g

Total protein

Sodium

100mg

Cholesterol

70mg