CHOCOLATE-DIPPED ALMOND BISCOTTI

These are crumbly and delightfully crunchy loaded with toasted almonds for a heavenly treat! A perfect accompaniment for your tea !

INGREDIENTS

2 cups all-purpose flour

1 cup packed brown sugar

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 cup unsalted butter, do not melt, let is be cold a bit (keep it 15 minutes at room temperature )

2 eggs

1 Tablespoon olive oil or any vegetable oil

1 teaspoon vanilla extract

1 cup plain whole almonds

2 bars compound milk chocolate

INSTRUCTIONS

Preheat oven to 160 degrees C. Line two large baking sheets with parchment paper or silicone baking mats. Spread almonds on a baking paper lined onto a baking pan and toast them in the oven for 10 minutes.

Beat the toasted almonds in a blender until chopped coarsely . Keep one cup of chopped toasted almonds aside.

Beat the remaining again in the blender until finely ground for sprinkling.

Next is to make the dough - whisk flour, brown sugar, baking powder, cinnamon, and salt together in a mixing bowl. Add the butter cubes and the 1 cup of coarsely chopped almonds.

In another bowl , whisk eggs, oil, and vanilla until thick and fluffy,. Pour this mixture into the flour mixture and gently mix with a hand mixer or a spatula or in a blender as well.

Grease a baking sheet. Transfer the dough to the sheet and shape into three 2 1/2-by-10-inch loaves ( or enough to be a tin layer spread evenly on the baking sheet) and smoothen the top. Bake until golden in a preheated oven at 180 degrees for about 25 minutes. Transfer the cookie loaves to a cutting board. Slice crosswise 1/2 inch thick once the slabs are cool enough to handle

Set slices cut sides upright on the baking sheet and put them back in the oven for 9 minutes and then tun it upside down and bake for another 9 minutes

Remove from the oven and allow to cool completely before dipping in chocolate.

Melt the chocolate in a medium bowl in the microwave and mix vigorously. Dip one side of each biscotti cookie in the melted chocolate and immediately sprinkle with the almond crumbs. Place the dipped biscotti back onto the baking sheets and allow chocolate to set in the refrigerator or at room temperature for half an hour to set .

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