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Espresso with Biscotti
Michael Paul
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La Belle Cuisine

Chocolate Chip and Almond Biscotti
Maida Heatter's Brand-New Book of Great Cookies
by Maida Heatter, 1995, Random House

From the Author’s Note in Maida Heatter’s Book of Great Chocolate Desserts:
"…There is one recipe, from Maida Heatter’s Brand-New Book of Great Cookies, that many people have told me is their number-one favorite [Chocolate Chip
and Almond Biscotti]… I wish you all HAPPY CHOCOLATE.”

This is it!

“Irresistible. Awesome. With a huge, tremendous (there can’t be too
much of a good thing) amount of chocolate chips. Chocolate chips
never had it so good.”

About 40 biscotti

6 ounces (1 1/4 cups) whole blanched
(skinned) almonds)
2 cups sifted unbleached flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup minus 2 tablespoons
granulated sugar
12 ounces (2 cups) semisweet
chocolate morsels
2 eggs graded “large”
1 teaspoon vanilla extract
2 tablespoons whiskey or brandy

First toast the almonds in a single layer in a shallow pan in a 350-degree
[F] oven for 12 to 15 minutes, shaking the pan a few times, until the
almonds are lightly colored and have a delicious smell of toasted almonds when you open the oven door. Set aside to cool.
Adjust two racks to divide the oven into thirds and preheat the oven to
375 degrees [F]. If possible, use cookie sheets with two or three flat
edges; otherwise use any sheets upside down. Line the sheets with
baking parchment or aluminum foil, shiny side up, and set aside.
Sift together into a large bowl (preferably one with flared rather than
straight sides) the flour, baking soda, baking powder, and salt. Add
the sugar and stir to mix.
Place about 1/2 of these dry ingredients in the bowl of a food processor
fitted with the metal chopping blade. Add about 1/2 cup of the toasted
almonds and process for about half a minute until the nuts are fine and powdery.
Add the processed mixture to the sifted ingredients in the large bowl. Add
the remaining toasted almonds and the chocolate morsels and stir to mix.
In a small bowl beat the eggs with the vanilla and whiskey or brandy just
to mix.
Add the egg mixture to the dry ingredients and stir until the dry ingredients
are moistened (I stir with a large rubber spatula). Be patient.
Place a length of baking parchment or wax paper on the counter next to
the sink. Turn the dough out onto the parchment or wax paper. Wet
your hands with cold water – do not dry them – and press the dough
into a round mound.
With a long, heavy, sharp knife cut the dough into equal quarters.
Continue to wet your hands as you form each piece of dough into a strip about 9 inches long, 2 1/2 inches wide, and a generous 1/2 inch high (you
will press the dough into shape, more than roll it). The ends of the strips should be rounded rather than squared.
Place two strips crosswise on each of the lined sheets.
Bake for 25 minutes, reversing the sheets top to bottom and front to
back once during the baking.
Remove the sheets from the oven and slide the parchment or foil off
the sheets. With a wide metal spatula transfer the baked strips to a large
cutting board and let them cool for 20 minutes.
Reduce the oven temperature to 275 degrees [F].
With a serrated French bread knife, carefully cut on a sharp angle into
slices about 1/2 inch wide. This is tricky; cut slowly with a sawing
motion. Place the slices, cut side down, on the two unlined sheets.
Bake the two sheets, turning the slices upside down and reversing the
sheets top to bottom and front to back once during baking. Bake for about
25 minutes (depending on the thickness of the biscotti) until thoroughly
dry. Turn the oven heat off, open the oven door, and let the biscotti cool
in the oven.
When cool, store in an airtight container.

Featured Archive Recipes:
Cranberry Pistachio Biscotti
Gingerbread Biscotti
Marcel Desaulnier's
Sambuca Almond Biscotti


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