Makes about 60 small biscotti
My daughter’s piano teacher Minda, has become my friend. We connect over parenting, fashion, music, and mostly food! She spent years in Italy while her husband did his medical residency there and mastered both the language and the cooking. She stocks up on cookbooks and looks forward to making new recipes just like I do. And best of all we always share our favorites with each other. This biscotti came from her and she knows biscotti! I’ve been making it all week with different additions like dried fruit, white chocolate, and other types of nuts. It’s definitely a classic and one you cannot tire of.
1 ¾ cup flour (plus a little more for using on the work surface)
½ teaspoon baking powder
1/8 teaspoon salt
2 eggs, at room temperature
1 egg yolk, at room temperature
¾ cup plus 2 tablespoons sugar (the original recipe calls for 1 cup sugar but Minda suggests the lesser amount)
1 teaspoon vanilla extract
7 ounces good quality bittersweet chocolate, chopped
8 ounces slivered almonds, toasted, coarsely chopped (I suggest Trader Joe’s brand)
1 egg, beaten (for egg wash)
Preheat oven to 350 degrees. Grease a baking sheet or prepare it with parchment paper or silpat mats.
In a bowl, combine 2 eggs and 1 egg yolk with sugar. Add vanilla extract and mix well.
In a separate bowl, mix flour, baking powder and salt. Add to the egg mixture and mix until blended. Fold in chocolate chips and nuts.
Flour a flat surface to work on, and transfer dough to the work surface. Knead the dough into a ball. If it is too sticky, add about 2 tablespoons more flour.
Separate the dough into 3 pieces. Roll each piece into a log, about 14 inches long. Flatten the top a bit so that they are about 2 inches wide.
Brush top with beaten egg. Bake for 35 minutes. Remove from oven and let cool about 10 minutes before cutting into slices about 1/3-1/2 inch thick.
Lower oven temperature to 325 degrees. Put cookies back in oven cut side down for 15 additional minutes.