Chocolate Almond Biscotti
Preheat the oven to 330F and line a baking tray with parchment paper.
Place the butter in the bowl of a stand mixer and beat for two minutes. Add the sugar and beat for a further two minutes. Add the eggs and continue beating, scraping down the sides of the bowl with a spatula as needed. Beat in the Almond Extract Paste and Vanilla Bean Paste.
Add the flour, baking powder, cocoa powder and salt and beat until the mixture is just combined. Stir through the almonds.
Turn the dough out onto a lightly floured surface and divide the dough into two. Shape each into a log approximately 1 1/2″ in diameter. Place the two logs on the baking tray, side by side. In a small bowl, beat the extra egg with a fork. Brush the logs with the egg wash and bake for about 25-35 minutes or until they feel firm and set.
Remove the logs from the oven and cool on a wire rack. Wrap in plastic wrap and refrigerate overnight.
When ready to bake, preheat the oven to 330F and line a baking tray with baking paper.
Carefully slice the logs on the diagonal, into 3/8″ slices. Place the slices onto a lined baking tray, and bake for 5-10 minutes until dry, toasted, and crisp. Cool completely on the tray.
Preparation: 1 hour + 45 mins
Cooking: 40 mins
1 stick + 1 tbsp (125g) unsalted butter, softened
6 oz (175g) granulated sugar
3 large eggs
11.5 oz (330g) all-purpose flour
1 1/2 tsp of baking powder
1/4 tsp of salt
1/4 tsp Taylor & Colledge Almond Extract Paste
1/2 tsp Taylor & Colledge Vanilla Bean Paste 2.5 oz | 2/3 cup (70g) blanched almonds, roughly chopped
1 oz | 1/4 cup (30g) cocoa powder
1 egg, extra