I am half Italian and half Irish. The Irish in me is all about potatoes. I would eat mashed or baked potatoes every night of the week if my family would agree to it. I’m not a big pasta fan, unless it is potato gnocchi! My Italian side comes out in time for dessert. I love cannolis, gelato, and biscotti. Cannolis and gelato are more for special occasions, but biscotti can be an every day treat.

Nona used to have homemade biscotti on hand at all times. Hers were plain with a hint of anise flavoring. Whenever someone stopped by, she would have coffee & biscotti on the table for them before they even made it up the stairs to the door. It didn’t matter if you had just eaten. you were going to eat again! I loved visiting her house and listening to her tell stories while she cooked and baked. Nona never measured out ingredients. She just knew how much of everything was needed. I am a stickler for exact measurements. It’s the scientist in me.

Kelly, Papa Steve, Andrew & Nona in 1997.

Nona called her biscotti dunkers, since it is customary to dunk them into whatever you are drinking with them. I prefer mine undunked with some red wine to drink! This version satisfies my inner chocoholic.

Chocolate Almond Biscotti (adapted from verybestbaking.com)

Ingredients

• 1 cup slivered almonds, toasted
• 1/2 white sugar
• 1/2 cup packed brown sugar
• 1/4 cup (4 tablespoons) butter
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup cocoa powder
• 3 large eggs
• 2 cups all-purpose flour
• 1 cup semi-sweet chocolate morsels, melted

Preheat the oven to 350°. Toast the almonds for 8-10 minutes or until they are lightly browned and fragrant.  Let them cool and then set them aside.

Toasting the almonds brings out the flavor.

In bowl of your electric mixer beat the sugars and butter on high speed. Beat in the vanilla and almond extracts, the salt, baking powder and baking soda.   Add the eggs one at a time, until they are well combined. Add in the flour.  Add in the melted chocolate. Fold in the toasted almonds.

Add in the melted chocolate after the dough is well mixed, then add in the almonds.

Refrigerate the mixture for 15 minutes. Shape the dough on a floured surface into two 9 x 3 flat topped logs. Transfer the logs to a large, greased baking sheet. Bake them in a 350 degree oven for 40-50 minutes, until a toothpick inserted in the center of the logs comes out clean.

Form the dough into 2 flattened logs.

Cool the logs on the baking sheet for 15 minutes. Slide them onto a cutting board and cut them into 3/4 inch slices. Return the slices to the baking sheet with a cut side down.

A sharp knife works well for slicing the logs.

Bake them for 10 minutes, turn the slices over and bake them for another 10 minutes.

These are great as is or they can be dipped in more melted chocolate.

Remove the biscotti from the oven and let them cool.  Store them in an airtight container.

Biscotti often get dunked in coffee, tea, hot chocolate, milk . . .

Biscotti always reminds me of visiting my Nona.  ~Linda

Chocolate Almond Biscotti (adapted from verybestbaking.com)

Ingredients

• 1 cup slivered almonds, toasted
• 1/2 white sugar
• 1/2 cup packed brown sugar
• 1/4 cup (4 tablespoons) butter
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup cocoa powder
• 3 large eggs
• 2 cups all-purpose flour
• 1 cup semi-sweet chocolate morsels, melted

Preheat the oven to 350°. Toast the almonds for 8-10 minutes or until they are lightly browned and fragrant.  Let them cool and then set them aside.

In bowl of your electric mixer beat the sugars and butter on high speed. Beat in the vanilla and almond extracts, the salt, baking powder and baking soda.   Add the eggs one at a time, until they are well combined. Add in the flour.  Add in the melted chocolate. Fold in the toasted almonds.

Refrigerate the mixture for 15 minutes. Shape the dough on a floured surface into two 9 x 3 flat topped logs. Transfer the logs to a large, greased baking sheet. Bake them in a 350 degree oven for 40-50 minutes, until a toothpick inserted in the center of the logs comes out clean.

Cool the logs on the baking sheet for 15 minutes. Slide them onto a cutting board and cut them into 3/4 inch slices. Return the slices to the baking sheet with a cut side down.

Bake them for 10 minutes, turn the slices over and bake them for another 10 minutes.

Remove the biscotti from the oven and let them cool.  Store them in an airtight container.