#biscottilovers

Indulge in the delightful combination of rich chocolate and crunchy almonds with these easy-to-make double chocolate almond biscotti. Perfect for dipping into your favorite hot beverage!

Ingredients: 1 cup all-purpose flour. 1/4 cup cocoa powder. 1/2 cup granulated sugar. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup semisweet chocolate chips. 1/4 cup chopped almonds. 2 tablespoons unsalted butter, melted. 1 large egg. 1/2 teaspoon vanilla extract.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt. Stir in the chocolate chips and chopped almonds. In a separate bowl, beat together the melted butter, egg, and vanilla extract until well combined. Add the wet ingredients to the dry ingredients and mix until a dough forms. Turn the dough onto a lightly floured surface and shape it into a 12-inch long log. Place the log onto the prepared baking sheet and flatten it slightly. Bake in the preheated oven for about 25 minutes, or until the log is firm to the touch. Remove from the oven and let it cool for about 10 minutes. Keep the oven on. Using a sharp knife, cut the log diagonally into 1/2-inch wide slices. Place the slices back onto the baking sheet, cut side down. Bake for an additional 10-15 minutes, turning the slices halfway through, until they are crisp and dry. Remove from the oven and let the biscotti cool completely on a wire rack. Once cooled, your double chocolate almond biscotti is ready to be enjoyed!

Prep Time: 20 minutes

Cook Time: 40 minutes

Toscani Cantuccini are a traditional Italian biscuit from Tuscany. They're ideal for dipping into coffee, tea or dessert wine.

Instructions: Preheat the oven to 350F 180C. In a large mixing bowl, cream together the eggs and sugar. Incorporate the flour, baking powder, and salt. Combine thoroughly. Mix in the almonds and vanilla extract. Mix until everything is well combined. On a floured surface, lightly knead the dough. Make two equal parts of the dough. Roll each component into a log about 2 inches in diameter. Line a baking sheet with parchment paper and place the logs on it. Bake the logs for 20-25 minutes, or until golden brown. Remove from the oven and set aside for 10 minutes to cool. Reduce the oven temperature to 300F 150C. Slice the logs diagonally into 1/2-inch thick slices with a serrated knife. Place the slices on the baking sheet, cut side up. Bake the biscotti for 10-15 minutes, or until they are dry and lightly golden. Remove from oven and set aside to cool completely before serving.

Lemon Almond Biscotti has a zesty and crunchy texture. These twice-baked cookies have a tangy lemon flavor and a delightful crunch from chopped almonds. Ideal for dipping in your preferred hot beverage!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 teaspoon baking powder. 1/4 teaspoon salt. Zest of 2 lemons. 1/2 cup almonds, chopped. 2 large eggs. 1/2 teaspoon vanilla extract.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, combine the flour, sugar, baking powder, salt, lemon zest, and chopped almonds. In a separate bowl, whisk together the eggs and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. Divide the dough in half and shape each half into a log on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, or until the logs are firm and slightly golden. Remove from the oven and let the logs cool for about 10 minutes. Using a sharp knife, slice the logs into diagonal biscotti cookies. Place the sliced cookies back on the baking sheet and bake for an additional 10-15 minutes, flipping them halfway through, until they are crisp and golden. Let the biscotti cool completely on a wire rack before serving.

Prep Time: 15 minutes

Cook Time: 40 minutes

Enjoy the perfect blend of rich cocoa, dark chocolate chips, and refreshing peppermint in these delightful biscotti cookies. They're perfect for dunking in your favorite hot beverage or gifting to loved ones during the holiday season.

Ingredients: 1 cups all-purpose flour. cup cocoa powder. 1 teaspoon baking powder. teaspoon salt. cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. teaspoon peppermint extract. cup dark chocolate chips. cup crushed peppermint candies.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla and peppermint extracts. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the dark chocolate chips and crushed peppermint candies. Divide the dough in half and shape each half into a log about 10 inches long on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, or until the logs are firm to the touch. Remove from the oven and let the logs cool for 15 minutes. Reduce the oven temperature to 325F 160C. Using a sharp knife, slice the logs diagonally into -inch thick slices. Place the slices back on the baking sheet and bake for an additional 15-20 minutes, turning them over halfway through. Once the biscotti are crisp and dry, remove from the oven and let them cool completely on a wire rack. Store in an airtight container.

Prep Time: 20 minutes

Cook Time: 45 minutes

In these crunchy biscotti, enjoy the savory delight of Parmesan cheese and the aromatic essence of rosemary. These biscotti add a unique twist to a classic treat and are ideal for pairing with a cup of coffee or tea.

Ingredients: 1 cups all-purpose flour. 1 teaspoon baking powder. teaspoon salt. teaspoon black pepper. cup grated Parmesan cheese. 2 tablespoons fresh rosemary, finely chopped. cup unsalted butter, softened. cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the flour, baking powder, salt, and black pepper in a bowl with a whisk. Make sure the grated Parmesan cheese and chopped rosemary are spread out evenly as you add them. Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy. Add the eggs one at a time and then the vanilla extract. Slowly add the dry ingredients to the wet ones and mix them together until a dough forms. Spread the dough out on a floured surface and cut it in half. Make a log out of each half that is about 10 inches long and 2 inches wide. Cover the baking sheet with foil and put them on it. Warm the oven up and put the logs in it. Bake for 25 to 30 minutes, or until they are lightly golden and firm to the touch. Take the logs out of the oven and let them cool for ten to fifteen minutes. Bring the oven's temperature down to 325F 165C. Cut the logs diagonally into slices that are -inch thick with a sharp knife. Put the slices back on the baking sheet flat and bake them again. After that, bake for another 15 to 20 minutes, flipping the slices over halfway through. It should be crisp and golden on top. On a wire rack, let them cool all the way down before serving.

Prep Time: 20 minutes

Cook Time: 50 minutes