Celebrating 15 Years Of Community

Past Articles:
COOKING WITH CLAUDIA CHOCOLATE CHIP ALMOND BISCOTTI



Ingredients:

4 Cups of All-purpose flour

2 Cups sugar

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

2 ½ whole almonds roasted. Roast almonds in oven for 12 min @350 degrees

(Make sure almonds are cooled)

1 bag chocolate chips

5 large eggs mixed with

1 tablespoon vanilla

Directions:

•          Preheat oven to 350. Mix dry ingredients in kitchen aid bowl.

•          Place one cup of the dry mixture along with one cup of cooled almonds into food processor. Process until a fine powder.

•          Add mixture back into bowl.

•          Add the remaining 1 ½ cup almonds.

•          Add the chocolate chips.

•          Using paddle attachment mix and add eggs one at a time. Until mixture holds together. If you feel the need to add another egg then do so mixture should not be too dry.

•          Roll into 4 logs bake on parchment paper for approximately 25 minutes.

•          Reduce oven temperate to 300 degrees.

•          Cool completely slice on diagonal return to oven and bake for 20-25 minutes more.

I prefer to slice the biscotti the next day.