A delightful twist on the classic biscotti, featuring a double chocolate flavor and crunchy almond texture.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, beat the butter and sugar together until creamy.
Ensure the butter is at room temperature for easier mixing.
Add the eggs one at a time, beating well after each addition.
Crack the eggs into a separate bowl first to avoid shell fragments.
Mix in the baking powder, baking soda, salt, and cocoa powder.
Sift the cocoa powder to avoid lumps.
Gradually add the flour, mixing until combined.
Add the flour in small batches to prevent overmixing.
Fold in the toasted almonds and chocolate chips.
Chop the almonds for a more even distribution.
Divide the dough in half and shape each portion into a log about 14 inches long.
Use lightly floured hands to prevent sticking.
Place the logs on the prepared baking sheet and flatten slightly.
Leave space between the logs as they will spread slightly.
Bake for 25-30 minutes, then let cool for 10 minutes.
The logs should be firm to the touch but not hard.
Slice the logs diagonally into 1/2-inch thick slices using a serrated knife.
A serrated knife ensures clean cuts without crumbling.
Place the slices cut-side down on the baking sheet and bake for 8 minutes.
This step helps achieve the characteristic biscotti crunch.
Flip the slices and bake for another 7-9 minutes.
Watch closely to prevent overbaking.
Cool the biscotti completely on a wire rack.
Cooling on a rack prevents sogginess.
Melt the white chocolate chips with shortening in a microwave-safe bowl, stirring until smooth.
Microwave in short intervals to avoid burning the chocolate.
Drizzle the glaze over the cooled biscotti or dip one end into the glaze.
Use a fork for drizzling to create a decorative pattern.
Serve the biscotti with your favorite hot beverage and enjoy!
Pair with coffee or tea for a delightful treat.