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Today was supposed to be lemon mousse day.  Lemon mousse to kiss the Summer goodbye.  It actually came out great.  It was so tart and luscious and it lasted four days in the fridge, giving us a long, lingering goodbye.  I really wanted to share the recipe with you, but the photo was crap, and by the time I realized it, we had already busted into the mousse and ruined the moment.  Oh well, so here we are.  Around here we’ve had a couple of blustery days that have turned my mind to Fall, and all things warm, cozy and comforting, like a mug of coffee that actually steams again, that you want to hold just to warm your fingers up.
In the morning, I love sweet things with coffee and this biscotti hits that spot.  The one I keep a good bar of 85% cacao chocolate in the drawer for, when I need a fix.  It is dark and rich, with a note of mocha, and studded with chocolate chips and almonds.  Dunked in coffee, it just makes you pause and think “mmmmmmm.”

Chocolate Almond Biscotti

    2 1/2 cups flour
   ¾  cups cocoa powder
   ¼ teaspoon salt
   ½ teaspoon espresso powder
   1 tablespoon baking powder
   1/2 cup butter
   1 cup sugar
   3 eggs, plus 1 beaten yolk for brushing the top
   1 teaspoon pure vanilla extract
   1/2 teaspoon almond extract 
   1 cup slivered almonds plus ¼ cup for sprinkling on top
   1 cup semi-sweet chocolate chips

Preheat oven to 400 degrees. Cream sugar and butter. Beat in the eggs, vanilla and almond extracts.  In a medium bowl, stir together the dry ingredients, then add to the wet ingredients and beat well.  Stir in the chocolate chips and almonds.  On a cookie sheet (I use parchment paper, but it is optional), shape the dough into a long loaf (wet your hands a little, so they don’t stick) and brush with the beaten egg yolk.  Sprinkle with slivered almonds.
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Bake for 25 minutes. Remove from oven and let cool completely. Cut the loaf into 1 inch slices. Reduce heat to 350 degrees, and place slices back into the oven. Bake for another 10 minutes, then remove from the oven and cool completely. 
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