Almond Chocolate Chunk Biscotti

As Autumn is starting to roll around and the weather is starting to change my mind turns to baking.

What? That made no sense. My mind is always on baking, right?

Here's the thing. I don't know what it is, but there is something about Fall that makes me want to bake obsessively.

Oh, I already bake obsessively.... hmmm.

Exactly. That is the problem.

In the past couple of weeks, I've gone from being relaxed about all the things I want to make to obsessively making lists and priorities and bookmarking and making copies of recipes and basically thinking about baking all the time!

Even more than usual.  Which is tough to do.

I thought though, since the cooler weather also makes me obsessively start thinking about and drinking more hot chocolate, that I would share my most favorite biscotti recipe with you so that you can make something to dunk in your hot chocolate.

Remember a while back, when we made the Lenox Almond Biscotti recipe for Tuesdays with Dorie?  Hands down, this is the recipe I have riffed on and made out of Baking From My Home To Yours the very most. I've only ever actually made the recipe as written once though.  I've tweaked it so many times I'm not sure I've even written them all down.

In fact, if I had had to buy the book and only ever got that recipe from it, I would have been perfectly happy.  My favorite change that I always make probably makes my version less authentic though because I like my biscotti a little more on the chewy, slightly soft side, than really crunchy.

I have to admit, before I ever made biscotti at home I figured they would be difficult to make. I was so pleasantly surprised to find that they aren't difficult at all and are amazing.

Need a quick gift to give to a friend or someone you want to impress? Wrap a few of these up in a cellophane baggie with a pretty ribbon and they will love you forever.  Of course, they may also ask you to make them for them again and again too.  Since then you would have to eat a few - you know, quality control and all that - that isn't a necessarily bad thing.

So, my suggestion to you, especially these days, if you are like me and love having a cookie to dip in your hot chocolate or coffee, then do yourself a favor and make your own biscotti to go with the steamy beverage of your choice.  They are far better than anything I've ever had from the store or even most bakeries.

Almond Chocolate Chunk Biscotti

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 stick unsalted butter, soft

1/2 cup packed dark brown sugar

1/2 cup sugar

2 large eggs

1 1/2 teaspoons pure almond extract

1/2 teaspoon pure vanilla extract

1/2 cup sliced almonds

1/2 cup semisweet chocolate chunks (or chips)

Preheat your oven to 350 degrees F with the rack in the center position.  Line a baking sheet with a silicone mat or parchment.

In a medium sized bowl, whisk together the flour, baking powder, and salt.  Set aside.

In a large mixing bowl (preferably a stand mixer with paddle attachment) beat the softened butter, brown sugar and sugar together at medium speed for about 3 to 4 minutes until very light and fluffy.  Add the eggs and beat for 2 minutes more, stopping and scraping down the sides of the bowl a couple of times to make sure everything is well beaten.  Add the almond extract and vanilla and beat till combined. 

Turn the speed to low and add the dry ingredients, mixing until just incorporated. Add the sliced almonds and chocolate chunks and mix till just combined.

Scrape half the dough out onto one side of the lined baking sheet.  Using your hands and a rubber spatula, shape the dough into a log about 12-inches long and about 1 ½ inches wide.  The dough will be very sticky and should be more of a bumpy rectangle.  Repeat the process with the second half of the dough down the other side of the baking sheet.

Bake the logs for 15 minutes, or until light golden but still soft to the touch.  Remove the baking sheet from the oven and allow to cool on a rack 30 minutes before cutting and baking the cookies the second time.

Use a wide metal spatula to move the logs to a cutting board.  Cut the logs into 1-inch thick slices and place the slices back on the lined baking sheet.  Bake the cookies another 15 minutes, until golden and firm.  Transfer them to a rack to cool completely.  Store the cookies in an airtight container to keep them more chewy.