ダークチョコレートアーモンドビスコッティ

ダークチョコレートアーモンドビスコッティ

you know they never had biscotti when I was growing up but they never had color TV either yes it was that long ago but I love biscotti now and my favorite is double chocolate almond biscotti oh my God so good and so worth the work I know it takes a little work I’m not going to lie but it’s really really worth it so I’m going to walk you through it step by step First Step preheat your oven to 350° second step line a large baking sheet with parchment paper done all right now we’re going to start with the dry ingredients and I usually sift onto wax paper cuz it saves washing a bowl so put out some wax paper and put out a sifter and when I use cocoa I usually use a sifter because it helps it incorporate so it’s 1 and 1/2 cups of allpurpose flour and half a cup of whole wheat pastry flour make these a little bit healthier 1/4 cup of unsweetened cocoa powder and one teaspoon of baking soda one teaspoon of a half a teaspoon sorry of baking powder and a/4 teaspoon of salt that’s all the dry ingredients we’re going to sip that onto your wax paper or into a bowl whatever you like okay and we’re going to set that aside carefully all right now we’re going to prepare the chocolate and almonds and I want to tell you what kind of chocolate I’m using because it’s this brand right here it’s I think it’s pronounced sharen Burger it’s a high quality chocolate the better quality chocolate the better these are going to taste and the darker the chocolate the more health benefits so I’m using about half a bar of this which is about this is a 3 oz bar so like an ounce and a half of the dark chocolate and on the almonds I highly recommend toasting them first 350 oven 7 to 10 minutes it really makes it taste good you can use raw almonds won’t be as good you can use chocolate chips but it won’t be as good so we have to chop these up cuz they’re going to get added into the batter and the the chocolate you just kind of break it in and chop it up you know like like it would be like small chocolate chips or you can you know keep going and make it very very small and on the nuts you can make them coarse but they need to be chopped up at some in some way either coarsely chopped or finely chopped you just keep going now you can chop this way by hand or if you have a food processor like I do you can put it all on the food processor like this and it makes this job much easier there and you can go as fine or as thick as you want so okay all right so we’re going to process this for I don’t know about maybe 30 seconds I think pulsing works better because it kind of uh does a does a better job it’s noisy so Excuse excuse yeah that’s nice we got nice chunks of nuts and big big and small chunks of chocolate so that looks good so we’re going to just set this aside and now we’re going to do the wet ingredients and the wet ingredients go into a mixer you can mix by hand or with a a a stand mixer like this we’re going to put in three eggs okay 3 tablespoons of oil I use canola oil you can use the oil of your choice in here 3/4 of a cup of sugar and one teaspoon of vanilla and we’re going to mix this for about 5 minutes until it’s nice and thick so you just get it going at about a medium high speed and in about four to 5 minutes it’s going to start to be nice and thick and we’re going to add the dry ingredients and we’re going to shape the dough so I’ll be back and I’ll set the table up for Rolling the dough and then we’ll be shaping some biscotti be right back well it’s SP about four or 5 minutes and this might nice and thick now we’re going to add the dry ingredients that we had sifted on the uh wax that’s why I like wax paper cuz you can shape it like this and just put in the dry ingredients like that and mix them in okay as soon as that starts to form into a dough it’s going to be a very sticky dough we’re going to put in the good fantastic almonds and chocolate yeah all right there we put this up it might be easier all right so these again you may have chopped by hand or by food processor and that’s what it all looks like see there’s some all different shapes and sizes in there so that’s going in into the batter another very short little stirring to incorporate everything okay all right now you can see it’s a very sticky dough but we’re going to be using a very well flowered board to work this into a dough all right I can smell I can actually smell the toasted almonds because they’ve been kind of broken up you know by the uh food processor and you can smell them so I really really encourage you to toast the almonds first in some places you can buy toasted almonds too at the store okay so here we go now you have to flour this board really really well okay or whatever surface you’re going to work on you flour it really really well and you this is going to be this is messy okay here it comes all right it’s almost one kind of solid dough but there it is now you can work with this some people like to use flowered hands sometimes wet hands work on this too and a scraper is really really helpful so let me make sure okay when I say A scraper I’ll show you what I mean a scraper like this need a little bit more flour on top here too we’ll try to make it where we can work with this all right so you just the scraper like I said makes really really easy work of this you just kind of fold it over like that and it starts to become sort of a a dough see how quick that is just a matter of seconds and it becomes a nice workable dough and then we’re going to shape this a little bit okay that looks about right we’re going to shape it into a a nice log there on the on the uh baking sheet so that looks about ready so I’m going to move this forward and bring my prepared baking sheet here I’ll transfer it onto here like that let me get this all this out of the way okay so here we go this is the last of it right here we just kind of shape it into about uh usually I think I do about 11 by let me do it lengthwise it’s just easier for me it’s about 11 by4 think that’s about right you know I can actually smell the uh the uh toasted almonds in here they they really really make a difference anytime you bake with nuts if you toast them first you’ll get a a better tasting product product well I think that’s about done and I’m looking for about 11 by4 so let’s see how close I came TR my trusty tape measure do you have one of these in your kitchen all right is it 11 it’s but 12 by four close enough it doesn’t have to be perfect all right into your preheated upov at 350 for 30 minutes and then we’re going to slice up some biscotti 30 minutes here we go that was me I’ll be back okay after about 30 minutes this is what it’s going to look like you can see it spreads out quite a bit so that’s why we do that narrow kind of 4in log all right now we’re going to let it sit for about 10 minutes until it’s cool enough to handle and we’ll slice up some biscotti I’ll see you in 10 minutes bye I’m back and it’s about 10 minutes later and uh it’s just cool enough to to work with so we’re going to move it off the baking sheet onto a cutting board I have here and you can lift the use the paper to lift it and then it should come right off the paper like this see okay and now we’re going to slice some biscotti and we’re going to put it back on this baking sheet but what I’ll do is put the rack that that I cooled it on on top here now it kind of fits like that even if it fits like this that’s probably safer if it fits like that but it’s fine but you want to get some air all around it so now you can slice it any way you like you can use a serrated knife sometimes is easier uh or just a really good long sharp knife and some people cut at an angle I tend to cut mine kind of straight but usually you cut off the end like that because it’s already kind of uh firm anyway and you know nobody wants this so yeah anyway so you slice it about half an inch thick like that you can see a serrated knife is doing it or you can use a just a sharp knife like this and cut it into your biscotti and try not to eat too much of it while you’re doing it okay I’ll keep cutting and you’ll come back okay we’re down to the last one and now what we’re going to do is put them back into the oven to to completely dry and in most recipes you put it on the on the baking sheet and you put it in the oven for a while you take it out you have to turn them over with using the rack you don’t have to do any of that you put them in just once and they’ll dry on both sides so you just put them on the rack whether they’re touching or not doesn’t matter now this goes back into the oven for maybe uh 20 minutes or so until they’re completely dry and then they’re done after about 20 minutes in there it’s been getting heat on both sides you just set it out someplace to cool on another Rack or on top of your stove or whatever and once they’re completely cool they’re done and the thing about these is you can keep them for weeks because they’re dry so and they also make great gifts you can dunk them in coffee or tea or milk or hot chocolate not beer but you know most things you can dunk them in and the easy thing about biscotti is it’s hard to go wrong when you have to bake something dry like CU if you overbake it who’s going to know

FULL (Updated) RECIPE: https://www.jennycancook.com/recipes/double-chocolate-almond-biscotti/

Make delicious whole wheat biscotti with dark chocolate chunks and roasted almonds.

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