Desserts

Almond Biscotti Dipped in Chocolate

You could use toasted hazelnuts instead of almonds. Serve these with espresso or vin santo.

Ingredients:

Preparation:

Time: 1 1/2 hours
Yield: 6 SERVINGS
  • Preheat the oven to 350 °F. Line a cookie sheet with parchment paper.
  • Cream the butter and sugar, then add flour, salt and eggs. Work and knead the mixture by hand until it comes together, then add the almonds.
  • Divide the dough in half. Shape the dough into logs roughly 12 long x 2 inches wide x 1 inch high.
  • Bake for 15 minutes. Remove the loaves to a rack and cool completely.
  • Cut them into ½ inch slices.
  • Put them into the oven for another 10- 15 minutes. Flip the biscotti over after the first 5 minutes.
  • Remove to a rack and cool completely.
  • Dip biscotti in chocolate. Let cool.
  • HOW TO MELT THE GOCCE
  • Add gocce to the top of a double boiler over barely simmering water. Stir gently and frequently until the gocce has completely melted. Use a heat-safe rubber spatula to scrape the sides of the bowl as you stir.
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