Designer Heather Gardner doesn’t just have a great eye for jewelry, hand picking the most beautiful gemstones and creating new designs, she’s also a great hostess and avid baker!
In the most recent issue of 90265 Malibu Life & Style magazine she shares her favorite Chocolate Dipped Almond Biscotti recipe and how she and her mother have a tradition of getting together right before the Holidays and bake all sorts of wonderful goodies. One of the most precious ways to spend time together!
Read the full article here and if you want to see for yourself how delicious those Heather Gardner Biscotti are, we have the full recipe for you:
Chocolate Dipped Almond Biscotti
- 2 cups all-purpose flour (try substituting your favorite gluten-free flour if you prefer)
- 1 cup sugar
- ½ cup slivered almonds, chopped and toasted
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ tea spoon vanilla extract
- ¼ teaspoon almond extract
- 2 large eggs, lightly beaten
- 1 large egg white, lightly beaten
- Cooking spray
- Your favorite dark chocolate: 75 to 80% cacao
- Preheat oven to 350 degrees
- Add flour, sugar, almonds, soda and salt in a large bowl
- Combine extracts, eggs, egg white in a bowl and to flour mixture until blended (dough will be dry)
- Take out the dough and put it on a lightly floured surface; kneading lightly 7 times
- Shape the dough and put it into a long roll and place on a baking sheet coated with cooking spray. It should be about 1 inch thickness.
- Bake at 350 for 30 minutes, remove from baking sheet and cool for 10 minutes
- Cut roll diagonally into pieces about ½” sized slices. Place the slices face down on the baking sheet.
- Reduce oven temperature to 325 degrees and bake for 10 minutes. Turn cookies over and bake another 10 minutes on the opposite side. Remove from baking sheet and cool completely on the wire rack. (Biscotti will be slightly soft in the center and will harden as they cool).
- Once biscotti is completely cooled (I usually wait an hour or so) melt chocolate in double broiler or in microwave.
- Place melted chocolate in rectangular glass piece for easier dipping. Dip the bottom section of the biscotti in chocolate and lay on parchment paper to dry for about ½ hour.
- Once biscotti is completely dry, I store them in air tight containers with parchments paper on the bottom. When it’s time to prepare for gifting, I get some small plastic wrapping bags or canning jars that are large enough for the height of the biscotti.