#homemadebiscotti

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

Indulge in the delightful combination of rich chocolate and crunchy pecans with these vegan biscotti. Perfect for dipping into your favorite hot beverage or enjoying as a sweet treat any time of day.

Ingredients: 1 3/4 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup vegan butter, softened. 1 cup granulated sugar. 1/4 cup unsweetened applesauce. 1 teaspoon vanilla extract. 1/2 cup chopped pecans. 1/2 cup vegan chocolate chips.

Instructions: Set the oven to 350F 175C and heat it up. Mix the cocoa powder, baking powder, salt, and flour together in a bowl using a whisk. Mix the vegan butter and sugar in a different bowl until the mixture is light and fluffy. The applesauce and vanilla extract should be mixed in well. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Mix in the chocolate chips and chopped pecans. Make two logs out of the dough. Each log should be about 12 inches long and 2 inches wide. Do not crowd the logs on a baking sheet that has been lined with parchment paper. Use space between them. Put it in the oven for 25 to 30 minutes, or until it feels firm. Time to cool down. Take it out of the oven and wait 10 minutes. Bring the oven's temperature down to 325F 160C. Cut the logs into biscotti that are 1/2 inch thick using a knife with serrated edges. Put the biscotti on the baking sheet with the cut side down. Bake for another 10 to 15 minutes, or until dry and crisp. Let the biscotti cool all the way down before you serve it.

Prep Time: 20 minutes

Cook Time: 45 minutes

Enjoy the delightful crunch of homemade almond biscotti with this easy recipe from The Olive Blogger. These twice-baked Italian cookies are perfect for dipping in your favorite hot beverage.

Ingredients: 1 cup whole almonds. 2 cups all-purpose flour. 1 cup granulated sugar. 1 teaspoon baking powder. 1/4 teaspoon salt. 3 large eggs. 1 teaspoon vanilla extract. 1/2 teaspoon almond extract.

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper on the bottom of a baking sheet. Put the flour, sugar, baking powder, and salt in a bowl and mix them together. Add two eggs, vanilla extract, and almond extract to a different bowl and mix them well with a whisk. Mix the dry ingredients with the wet ones until a dough forms. Do not beat the almonds in. Before you put the dough on the baking sheet, split it in half and roll each half into a log. Brush the rest of the egg over the logs after beating it. Put the logs in the oven and bake for 25 to 30 minutes, or until they are golden and firm. Take the food out of the oven and let it cool for one hour. Bring the oven's temperature down to 325F 165C. Cut the logs into 1/2-inch-thick slices across the diagonal with a knife that has serrated edges. After putting the slices back on the baking sheet, bake them for another 15 to 20 minutes, turning them over every so often, until they are golden and crisp. Before eating, let the biscotti cool all the way down.

Prep Time: 20 minutes

Cook Time: 50 minutes

This easy biscotti recipe yields crunchy, slightly sweet Italian twice-baked cookies that are perfect for dipping in your favorite hot beverage. Customize with nuts and chocolate chips or dried fruit!

Ingredients: 2 cups all-purpose flour. 1 cup granulated sugar. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, melted. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup chopped nuts e.g., almonds, walnuts. 1/2 cup chocolate chips or dried fruit optional.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Mix the flour, sugar, baking powder, and salt in a bowl with a whisk. Break up the butter and add it to the dry ingredients along with the eggs and vanilla extract. Mix everything together well. You can add chocolate chips or dried fruit and chopped nuts. Split the dough in half. Cut each half in half and roll each one into a log about 12 inches long and 2 inches wide. Leave space between the logs. Take the logs out of the oven and heat it up. Bake them for 25 to 30 minutes, or until they are golden and slightly firm to the touch. Take the logs out of the oven and let them cool for ten minutes. Bring the oven's temperature down to 325F 160C. Using a knife with serrated edges, cut the logs diagonally into biscotti that are 1/2 inch thick. Lay the biscotti on the baking sheet with the cut side down. Then, put it back in the oven. After 10 to 15 minutes, flip the biscotti over and bake for another 10 to 15 minutes, until they are golden and crisp. Let the biscotti cool all the way down on a wire rack after taking them out of the oven. Your simple biscotti are ready to eat once they have cooled down. You can dip them in tea or coffee or eat them as a snack.

Prep Time: 15 minutes

Cook Time: 40 minutes