TWD- Chocolate Almond Cinnamon Biscotti

This week’s TWD is for Hazelnut Biscotti. Biscotti is Italian for “baked twice,” and are crispy cookies (my husband, who speaks Italian, will remind me that “biscotti” is plural and “biscotto” is singular) that are usually eaten for breakfast with some kind of coffee drink. In Italy, they’re yummy, probably because you’re in Italy. But also because everything is better in Italy. 
I started mine with toasting some sliced almonds in a pan. I opted for almonds because I was on the fence about making these until yesterday afternoon when I saw Sugar Hero‘s picture on Instagram and that’s what I had on hand.
I halved the recipe because I wasn’t sure what we would eat these with since we don’t drink coffee and it’s not hot chocolate weather. I added about 1/4 c cocoa powder and 1/4 t cinnamon. I omitted the liqueur and added almond extract.

I followed the baking time- it says the first baking should be exactly 35 minutes (I took  mine out at about 33 because it was looking pretty hard). For the second bake, the recipe says at least 10 minutes. I baked mine for about 8. They are tasty, but pretty dry. Maybe nothing a dunk in some chocolate milk can’t fix?

Jodi of Homemade and Wholesome and Katrina of Baking and Boys will have the recipe!
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12 thoughts on “TWD- Chocolate Almond Cinnamon Biscotti

  1. Katrina says:

    Mmm, I'm loving all the substitutions I'm seeing. We don't drink coffee either and it's definitely too hot for cocoa. My husband (who hates crunchy cookies) actually really likes these dipped in milk–I would LOVE chocolate milk. Must try that! 😉

  2. Liz says:

    Aaah, I feel like I led you astray by convincing you to make these! Sorry. Next time we should agree to make chocolate chip cookies instead. :)Did you know Katrina the hostess is a fellow member of the Mormon's club? I think we need our own separate TWD clique, hah.

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