We are excited to launch a new series of monthly recipes! This first recipe is one of our favorite cookies.
This absolutely more-ish treat has a great crunchy texture and delicious flavor. Dip it in coffee or warm milk and enjoy!
Isabel and Susana
2 1/4 cups Flour
1 teaspoon Baking Powder
2 cups semisweet chocolate (60%)
1/4 cup cocoa powder
1 1/2 cups almonds
1 1/2 cups sugar
Pre-heat oven 350C
Combine first four ingredients in food processor.
Mix eggs and sugar until ribbon stage. Add dry ingredients and mix together.
Roll out dough into 4 logs. Cook for 20 minutes. Let cool, then cut into 1 inch strips and bake for another 20 minutes.
To dip in chocolate, without the hassle of real tempering, take 200gr of good quality chocolate (bittersweet works best) and put in a microwave safe bowl. Microwave in small spurts of 10-20 seconds, stirring in between. When it starts to look almost entirely melted, let stand so that it finishes melting slowly. Then dip your biscotti and put them in the fridge to set for 10 minutes.