Chocolate Almond Biscotti
My favourite cookie for the holidays (but truthfully all year round)
It took me a while to find a soft spot for biscotti. For years I overlooked them, discouraged after trying too many dry, crumbly, or chalky versions. That all changed last year when I tried Natasha Pickowicz’ Fennel, Chocolate and Hazelnut Spears from More Than Cake. Rich, untraditionally buttery, and tender, they were elegantly long, twice-baked cookies studded with hazelnuts and chocolate. Crunchy, but not dry, they were perfect for dunking in tea, coffee, Vin Santo, or hot chocolate.
Inspired by her recipe, I’ve crafted my own version, which has quickly become my favourite cookie, not just for the holidays, but all year round. If you’re like me and love amaretti, marzipan, or anything with that irresistible almond flavour, you’re in for a treat. These biscotti are full of roughly chopped almonds and chunks of dark chocolate, with a touch of melted chocolate and almond extract worked into the dough. They’re whimsical and delicious and would certainly impress anyone lucky enough to find them inside a cookie tin.