If you have decided to make the choice to step out of that comfort zone, good for you! I will guide you with as much details as possible and if in doubt, feel free to comment down below or ask me any questions through my social media platforms.
Let me first start with the method.
“Biscotti” means twice baked. As such, we will be baking the dough twice. First, as a log and next, when they are sliced into individual slices. If you are like me, who have a small oven, be prepared to have to bake in more runs instead!
This is because this recipe yields two of that logs. Alternatively, what I like to do is store one half of it after being cling or plastic wrapped, or even placed in a ziploc, into the freezer. When I am ready to make more biscottis, I will just take that out, thaw it, and then bake away! Feel free to explore your options!
Again, emphasis will be made that the dough will be sticky but it is not impossible to work with as long as you flour your surface well! If you are a beginner here, this recipe is pretty forgiving. Just flour excessively and you can brush off that excess. It makes working with wet dough much easier.
For the ingredients, there’s nothing special here.
The baking powder allows the biscotti to rise slightly while baking to allow a more open and airy texture.
You can definitely alter the amount of chocolate and almonds used, but from my trials, this ratio is the best of 1:1.