Stefon’s coffee and wine bar
Homemade Chocolate Almond biscotti
(made by chef john of the 1060)
2 cups All Purpose flour
1 cup Granulated sugar
¼ c. hot cocoa powder
1 tsp. baking powder
1 tsp. baking soda
¾ c. chocolate chips
¾ c. whole almonds
1 Tsp. Kosher salt
Mix all in one bowl and combine
(The chocolate & Almonds can be SUBSTITUTED with many other ingredients)
In another bowl:
3 tbsp. imitation vanilla
1 whole Egg (Large sized egg)
2 Egg whites-(Large Sized egg)
Use fork to blend all ‘wet’ ingredients together, then fold dry into the wet ingredients
Mix with hands no more than 6-8 times, while bringing wet from the bottom of bowl up through the dry ingredients, dough will be more on the dry side, similar to barely wet sand. You will have clumps of wet "batter-like" dough and then completely dry dough. That is what it should look like.
With a can of baking spray (or pam), Spray a "cookie sheet" or baking sheet pan very well, form a large log in the center of the pan (almost like meatloaf) for large size biscotti, or 2 smaller logs for mini biscotti
Bake @ 350 Degrees for 15 min, rotate the pan and bake for another 15 min
Let the log or logs cool completely to room temp (about an hour) before slicing. Slice right down in straight lines at about a "2 finger" measurement. Place your cut pieces back onto the baking pan making sure to put them "cut side" down. Bake again at 350 for 7 minutes and turn each piece of biscotti over with a pair of kitchen tongs to reveal the opposite "cut side". Bake for another 7 minutes and cool to room temperature. Serve immediately or store in an air tight container for 4-5 days. Enjoy!!!
