Chocolate Almond Biscotti

Lepas tengok biscotti yg Shima buat ( byk kali plak tu )...Maisya pun cuba jugaklah...nak tahu jugak macamana rasa biscotti ni. Bila tengok bahan-bahan yg ada kat rumah, mampu buat yg simple ni jer...ingat nak buat yg coklat tu tapi bahan tak cukup...next time le plak.

Sedap jugak biscotti ni anak-anak pun suka, cuma anak yg kecik tu tak berapa boleh nak gigit sebab keras so dia makan sikit je...kalau celup dlm kopi ke teh oklah.

CHOCOLATE ALMOND BISCOTTI

http://www.joyofbaking.com/biscotti/ChocolateAlmondBiscotti.html

3/4 cup (110 grams) blanched whole almonds, toasted and chopped coarsely
2/3 cup (135 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 teaspoon baking powder
1/8 teaspoon salt
1 3/4 cups (245 grams) all-purpose flour
4 ounces (110 grams) semi-sweet or bittersweet chocolate, chopped into 1/2 inch (1.25 cm) pieces

Preheat oven to 350 degrees F (180 degrees C). Toast almonds 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.

In bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs on high speed until thick, pale, and fluffy (about 5 minutes). (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point 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 log to cutting board and, using a serrated knife, cut log 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.

*Maisya bakar guna suhu 160 C, api atas dan bawah selama 25 minit

*Untuk bakar kali kedua pun maisya guna setting yg sama ... bakar 10 minit lepas tu terbalikkan dia dan sambung bakar lagi 5 minit.

Makes about 16 biscotti.

Adapted from David Lebovitz's 'Room for Dessert.'