Ingredients
Method
- Preheat your oven to 350° F and line a large baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, powdered sugar, salt, vanilla extract, and almond extract until smooth.
- Beat in the eggs at low speed, scraping down the sides of the bowl in between.
- With the mixer running, add half of the almond flour. Scrape down the sides of the bowl then add the remaining almond flour, as well as the baking powder.
- Mix until smooth.
- Pour the dough into two log shapes on the parchment lined pan, OR use a pastry bag to pipe the log shapes. You will want them to be about 2 inches wide. Smooth out the tops and sides of the logs with a wet spatula or spoon, and bake for about 25 minutes.
- Remove the pan from the oven and let cool for about 5-10 minutes. Reduce the oven temperature to 325° F.
- Using a serrated knife, cut the logs into 1/2 inch pieces.
- Place the biscottis evenly on the baking sheet and place back in the oven for another 25 minutes. They should feel dry and look golden brown when they’re done.
- Remove from the oven and transfer to a cooling rack.
- While the biscottis are cooling down, melt your semi-sweet chocolate chips in a microwave safe bowl.
- Once cooled, drizzle them with melted chocolate and sprinkle with sliced almonds to garnish.
