Biscotti di Mandorle con Cioccolato - (Almond Cookies with Chocolate)


  • 4 ounces blanched almonds
  • 2 1/2 cups unbleached all-purpose flour
  • 3/4 cup granulated sugar
  • 2 extra large eggs
  • pinch of salt
  • 1 teaspoon baking soda
  • 3 ounces semisweet chocolate
  • chips or "morsels"
  • 1 extra large egg white

Preheat the oven to 375 degrees. Put the almonds on a baking sheet and bake in the oven until the nuts are golden (about 20 minutes). Finely grind on e third of the toasted almonds and coarsely grind the remaining almonds. Put the flour on a pastry board in a mound and make a well in the flour. Put the finely and coarsely ground almonds, sugar, egg salt, and baking soda in the well and mix all of these ingredients together with a wooden spoon. Then start incorporating the flour, little by little, until all but 2 tablespoons of the flour has been incorporated. Knead the dough for 2 minutes; then add the chocolate pieces, gently incorporating them into the dough while kneading it on the leftover flour. Preheat the oven to 375 degrees. Lightly butter and flour a baking sheet. Divide the dough into 4 pieces. With your hands, shape each piece into a long thin roll about 1/2 inch in diameter. Place the rolls on the prepared baking sheet. Beat the egg white slightly in a small bowl and brush the tops of the 4 rolls with it. Bake for 20 minutes. Remove the rolls from the oven and, with along knife, cut at a 45 degree angle (diagonally) every ½ inch to get the shape required for this type of biscotti. Return the biscotti to the oven, lower the oven temperature to 225 degrees, and bake for 30 minutes. Remove from the oven and let cool completely before serving.

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