Biscotti make for a classic Italian dessert or snack, compact enough to grab if you need to eat on the run and beautiful enough to serve with coffee or tea after any dinner party.
Sprinkled with almonds, biscotti transcend generic dessert and earn the title of “healthy snack.” Low in cholesterol and high in monounsaturated fat, almonds are proven to lower risk of heart disease and help you lose weight. Almonds also contain vitamin E, potassium and magnesium. Overall, the addition of almonds adds a delicious and nutritious kick to this classic dessert.
The recipe for this easy treat, straight from the Gloucester kitchen of biscotti master Rosanne LeBlanc, calls for just four ingredients you may find in your pantry.
Simply melt white chocolate, stir in almond oil, and spread on top of biscotti cookies infused with almond oil. Before the chocolate dries, stick on roasted almonds. Drizzle the cooking with more melted chocolate to secure the almonds and add a stylish touch to the dessert.
Biscotti with White Chocolate and Almonds
5 to 10 biscotti infused with 1 teaspoon almond extract or 1/2 teaspoon almond oil
1/2 teaspoon almond oil
1 cup roasted almonds
1 cup white chocolate (chips, disks or bar)
1. Make basic biscotti, but before baking infuse batter with 1 teaspoon almond extract or 1/2 teaspoon almond oil. Bake biscotti.
2. Microwave chocolate for one minute and stir. If necessary, continue to microwave but in small increments, stirring in between, until melted. Be careful not to overcook!
3. Mix almond oil into the melted chocolate
4. Frost biscotti with melted chocolate, making sure to work quickly so chocolate doesn’t harden
5. Top the melted chocolate with almonds. Let dry.
6. Place plastic bag in cup, so it can stand on its own. Pour a bit of melted chocolate into bag. Remove bag from cup and coax chocolate into one corner of the bag. Snip corner of bag, making sure not to make too big of an incision.
7. Squeeze melted chocolate out of bag and squiggle on to the biscotti to secure the almonds and add a decorative touch. Let dry and enjoy!
Recipe courtesy of Rosanne LeBlanc, rosannesbiscotti.com, 2013.