Seriously, what goes better with coffee than a slightly crunchy, nutty, made-for-dunking treat that’s covered in chocolate? That’s right, nothing. Coffee cake meets its rival with these vanilla almond biscotti and I have to tell ya, it’s a pretty close match. This breakfast “cookie” has a sweet vanilla flavor and crunchy almonds strewn throughout that make for a flawless combination.
Me being my bad self, I dipped these suckers in chocolate and sprinkled with chopped hazelnuts because I’m rebellious and like to mess with the plan. Also because my morning coffee gets paired with hazelnut creamer, and you know, why not? I don’t need to explain myself. I highly encourage that you do the same and get on these biscotti asap. Brew your coffee (strong), get out your fancy creamer, and dunk away. (Oh and be prepared for the flavor sensation that’s about to unfold in that little mouth of yours).
Vanilla Almond Biscotti
adapted from joy the baker
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons room temperature butter
1 cup sugar
2 eggs + 1 egg yolk
3/4 cup slivered almonds
1 1/4 teaspoons vanilla
1/2 cup semisweet chocolate chips (optional)
2 tablespoons shortening (optional)
Chopped almonds or hazelnuts (optional)
Preheat oven to 325 with 2 racks in the upper third of the oven. Cover 2 baking sheets with parchment paper and set aside. In a medium sized bowl, whisk together flour, baking powder, and salt. Set aside. In the bowl of an electric mixer cream together butter and sugar until light and fluffy. Add one egg, one egg yolk, and vanilla. Mix until combined. Add flour mixture all at once and combine. Stir in almonds by hand.
Divide the dough in half and form logs on each baking sheet that are about 1 1/2 inches wide and 8 inches long. Using remaining egg, whisk in a small bowl and brush over dough. Sprinkle sugar over dough and bake for 20 minutes. After 20 minutes, rotate racks and put the one that was on top below and the one from below, on top. Bake for another 15 minutes. Remove from oven and let cool for about 5 minutes. Using a serrated knife, slice biscotti into 1/2 inch pieces, and then in half so they aren’t so long. Transfer back to the baking sheet, cut side up, for another 8-10 minutes. Remove from oven and let cool.
In a microwave safe bowl, combine chocolate chips and shortening. Microwave in 30 second intervals stirring in between. Dip cooled biscotti into chocolate and sprinkle on chopped nuts, if using. Lay on wax paper and wait for chocolate to harden. Wrap individually in plastic wrap and store in an airtight container.