About

This is the first type of biscotti that I ever made. It's a lot of work and rather messy, but it tastes especially good. Nice for people who don't like fruit in their biscotti.

Ingredients

• 2 Cups Flour
• 1/2 Teaspoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/4 Teaspoon Salt
• 1 Cup Sugar
• 1/3 Cup Blanced & Toasted Whole Almonds
• 12 Ounces Bittersweet Chocolate, Cut Into Small Chunks
• 1 1/2 Cups Toasted & Peeled Whole Hazelnuts
• 2 Eggs
• 1 Teaspoon Vanilla Extract
• 1/4 Teaspoon Pure Almond Extract
• 2 Tablespoons Amaretto

Oven Temperature

375°F

Steps

• Sift together the flour, baking soda, baking powder, salt, and sugar.
• Transfer 1/2 cup of flour mixture and the toasted almonds to a food processor.
• Grind the flour and toasted almonds together until smooth and powdery.
• Put flour mixtures, hazelnut, and chopped chocolate into a mixer's work bowl.
• Whisk the eggs, extracts, and amaretto together.
• Add liquid mixture to the mixer's work bowl and mix it all together with a bread hook.
• If the dough doesn't come together, add water 1 tablespoon at a time. When the mixture does come together, it'll have the consistency of clay.
• Turn the dough out onto a lightly floured surface and divide into two pieces.
• Wet hands and work each piece of dough into a flattened log approximately 10 inches long, 3 inches wide, and 1 inch thick.
• Transfer the logs to a greased baking sheet, leaving at least three inches between the logs.
• Bake until golden brown; approximately 25 to 30 minutes, rotating the pan after 15 minutes to ensure even browning.
• Remove baked dough from oven and let cool for 30 minutes.
• Reduce the oven temperature to 300°F. · Remove the logs of dough from the baking sheet. A thin metal spatula is very useful for performing this task.
• Using a serrated knife, cut the logs into 1/2 inch thick slices, discarding the ends.
• Arrange the slices on a baking sheet with one of the cut sides up.
• Bake until the exposed side is toasted, flip all pieces of biscotti, and toast again. This entire toasting process should take 20 to 25 minutes.
• After toasting is complete, prop the oven door open, let the biscotti cool while remaining in the oven.
• Store in an air-tight container.

Variation

A wash made of some amaretto and one egg whisked together, when applied to the outside of the biscotti loaf before baking, will provide a shiny glaze to the edges of the pieces once they are baked. Sprinkling the biscotti with sugar before baking it will result in a sparkly look.