Italian Biscotti, or Almond Cookies, were expensive to make during the Depression. Almonds and other costly nuts were saved for special occasions like Christmas and Easter. Chocolate was another rarity and, therefore, enjoyed only at times like the Holidays. Since this dessert combines both Almonds and Chocolate, you better believe it was a favorite Holiday treat! Clara would make these by the dozen and they were very popular at our family's Christmas Eve parties. Since they are "hard" cookies, they will pair nicely with warm drinks like coffee or hot cocoa. Enjoy!
What You'll Need
2 cups of flour
¾ cups sugar
1 tablespoon vegetable oil
¼ teaspoon salt
¼ teaspoon cinnamon
¼ cup shelled, chopped almonds
And for the Chocolate Glaze
½ cup condensed milk (or fresh if you prefer just add ¼ cup sugar more)
1 tablespoon butter
2 tablespoons coco powder
½ teaspoon sugar
Carefully chop almonds with a knife. Whole almonds are nice, but chopping them up makes them go much further.
Add flour, sugar and olive oil in a bowl. Mix the eggs, one at a time and work into a dough. Add chopped almonds. Add more flour if dough is too wet.
Divide dough into two rectangular parts. Lightly flour surface and roll dough with hands to be about a foot long and an inch around.
Place on a cookie sheet and bake for 15-20 minutes (until edges are lightly golden brown.
Remove the two loaves and place on a cutting board (if left on cookie tray, they will continue to cook).
Let cool for 10-15 minutes then cut into diagonal pieces, about the thickness of two fingers.
Reduce the oven heat to 300. Raise the oven rack to the top slot. Place individual cookies back on cookie sheet (with the cut side down). Cook until the tops become a golden color (5-10 minutes), then turn the cookies onto the other side and cook until they are golden as well.
If you want the cookie plain, you can end here. But why would you want to skip the Chocolate!?
Making the Chocolate Glaze
Mix milk, sugar and coco powder together. Stir well.
Melt butter over medium heat in a small sauce pan.
Once butter is melted stir in coco mixture and wait for it to slowly bubble. Stir slowly and continuously until milk reduces, approximately 7 minutes, but keep an eye on it just in case.
Remove mixture from heat and dip cooled biscotti into chocolate. For a nicer look, brush the chocolate on instead of dip. Place on cookie tray and allow chocolate to cool and harden before serving.
Pre-heat oven to 375.