Chocolate, almond and Chaï spice biscotti
Prep Time
Cooking Mode
125 mL (½ cup) cup unsalted butter
175 mL (¾ cup) cup granulated sugar
60 mL (¼ cup) cup packed dark brown sugar
2 large eggs
15 mL (1 tbsp.) tbsp. vanilla extract
500 mL (2 cups) cup Compliments All Purpose Flour
125 mL (½ cup) cup Compliments Cocoa
7 mL (1½ tsp.) tsp. baking powder
5 mL (1 tsp.) tsp. ginger
2 mL (½ tsp.) tsp. ground cardamom
250 mL (1 cup) cup Compliments Slivered Almonds
125 mL (½ cup) cup unsalted butter
175 mL (¾ cup) cup granulated sugar
60 mL (¼ cup) cup packed dark brown sugar
2 large eggs
15 mL (1 tbsp.) tbsp. vanilla extract
500 mL (2 cups) cup Compliments All Purpose Flour
125 mL (½ cup) cup Compliments Cocoa
7 mL (1½ tsp.) tsp. baking powder
5 mL (1 tsp.) tsp. ginger
2 mL (½ tsp.) tsp. ground cardamom
250 mL (1 cup) cup Compliments Slivered Almonds
Directions
1Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
2With an electric mixer, beat butter with sugars until pale and fluffy.
3Add eggs and vanilla and blend well.
4Sift together flour, cocoa, baking powder, spices and salt.
5Stir flour mixture into butter mixture until blended.
6Stir in almonds.
7Shape cookie dough into 2 logs and place on parchment-lined baking sheet, leaving 3 inches (8 cm) between logs. Press gently to flatten slightly. Bake 40 min.
8Remove from oven.
9Reduce oven temperature to 325°F (160°C) and line a second baking sheet with parchment paper.
10While still warm, slice 1 cm (½-inch) biscotti on the bias with a serrated knife.
11Place on baking sheet.
12Bake until lightly browned around the edges, about 12 to 15 minutes. Biscotti will firm up as they cool.
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Personal Note
Personal Note