The recipe for this biscotti was created in 2014 when I had an epiphany that was sparked after a visit from my grandmother who brought her ‘famous’ overly hard, and excessively crunchy almond butter cookies. While the flavour in the cookies is tasty, the texture is very firm.
A few days following the visit with my grandmother, I found myself at a coffee shop, sipping on a caramel latte while also indulging in a delicate espresso-flavoured biscotti. As I bit into the biscotti, I liked its firm and crunchy texture, however, after a quick dip in my latte it became quite soggy and mushy too quickly. This biscotti needed chunks or pieces of nuts to remain hard after dunking it into a warm beverage.
I immediately thought back to the crunchiness of my grandmother’s almond butter ‘cookies’ and how much more satisfying they would be in a biscotti form. The pieces of almonds would provide a satisfying crunch, while the light almond vanilla flavour would be enhanced with a quick dip in a warm beverage or even savoured alone. I then attempted to edit my grandmother’s cookie and make it into a biscotti form with simple additions such as more flour, a bit of brandy for aroma, bits of crushed almonds and a dark chocolate drizzle to compliment the crunch. To my satisfaction, my grandmother’s old crunchy cookie recipe was recreated to make the perfect almond butter biscotto that is irresistible and absolutely dangerous to have lying around the house.
Enjoy these blissful biscotti with a latte, coffee or tea.
2 cups of sugar
1 sticks of unsalted butter, melted
2 tablespoons of pure vanilla extract
4 tablespoons of brandy
½ cup of Julia’s Best Ever Chunky Almond Butter
2 cups of whole almonds with skin on lightly toasted, cooled, and coarsely chopped
5 large eggs
5 ½ all purpose flour
3 teaspoons of baking powder
1 teaspoon of salt
- Preheat the oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper. In a large mixing bowl, stir together sugar, butter, almond butter, brandy and vanilla extract. In a separate bowl, combine flour, baking soda and salt, mix thoroughly. Slowly fold in the almond, and then the dry mixture until just combined
- Cover the mixture with saran wrap and chill for 30 minutes.
- Lay the dough on a cutting board and divide the dough into four equal parts. Then transfer two of the quarters onto an ungreased baking sheet and the other two quarters onto another.
- Use moistened hands to form 2 (16 by 2 inch) loaves on each ungreased baking sheet and bake for about 30 minutes, until a pale golden hue.
- Carefully transfer loaves to a rack and cool for 20 minutes. Use a serrated knife to cut the loaves into ¾ inch slices.
- Arrange the biscotti slices, with a cut side down on the same ungreased baking sheet and bake for 25 minutes, until golden brown.
- Transfer the biscotti to a rack and cool completely, about 1 hour.
- Microwave 3 cups of semi sweet, dark chocolate chips for 2 minutes and stir until all the chips are melted. Place a piece of parchment beneath the cooling racks and use a spoon to drizzle the chocolate on the biscotti that remain on the cooling rack.
- Once the chocolate has hardened on the biscotti they are ready to be served.