- 1 cup whole almonds
- 1/4 cup pecan halves
- 2 cups + 1 T all-purpose flour
- 1 cup brown sugar
- 1 t baking powder
- 1/2 t cinnamon
- 1/2t salt
- 4T cold butter
- 3 large eggs
- 1 T canola oil
- 1 t vanilla
- 4 oz semi-sweet chocolate
- Spread whole almonds and pecan halves on a baking sheet. Toast at 300F for 15 minutes. Remove nuts from oven and increase the temperature to 350F.
- While the nuts are toasting, combine flour, brown sugar, baking powder, cinnamon, and salt together. Cut in the butter.
- Coarsely grind the nuts in a food processor (leaving some chunks to add texture to the finished biscotti). Reserve 1 cup of coarsely chopped nuts. If there is any left, grind it more finely for dusting if desired.
- Add the cup of chopped nuts to the dry ingredients.
- Whisk eggs, oil, and vanilla together. Add to the dry ingredients, stirring until everything is barely moistened.
- Very lightly need (just until everything is incorporated into a soft, sticky dough). Divide dough in two and put onto a baking sheet. Shape each portion into a roughly 9-inch log, then pat down into a rectangular shape about 1/2 inch in thickness.
- Bake (at 350F) for 25 minutes.
- Take out of the oven and let cool for 10 minutes. Cut into slices (however thick you like your biscotti).
- Return to baking sheet, and bake for 9 or 10 minutes on each side.
- Allow biscotti to cool completely on a wire rack. Melt the chocolate (we just used the microwave technique, 15 seconds at a time. Feel free to try tempering the chocolate if you're feeling ambitious). Dip each biscotti in the melted chocolate (and sprinkle the remaining dusted nut mixture, if desired). Let cool until the chocolate sets.
- Serve and enjoy!
Delicious, fills your kitchen with that fantastic baking aroma, and perfect for dipping in some coffee. The extra butter and oil makes this recipe a bit non-traditional, but it’s too tasty to ignore!
Adapted or sourced from: