Pacific Northwest Biscotti
Created by
Olivia Johnston
Need some ROCA?
Classic Almond ROCA Buttercrunch combines premium California almonds and pure vanilla with fresh local butter and our Signature Blend of cocoa beans for an irresistible taste sensation of buttery goodness.
Buttercrunch toffee center with almonds, covered in our Signature Blend of cocoa beans and almond pieces.
Ingredients
1¾ cup flour
1¼ tsp baking powder
¼ tsp salt
¾ cup sugar
¼ cup softened unsalted butter
2 eggs
1¼ tsp almond extract
½ tsp vanilla extract
½ cup dried cherries
½ cup chopped Dark Almond Roca
1 (4oz) bar melted dark chocolate
Directions
Sift and combine flour, baking powder, and salt in a bowl.
Chop Dark Almond Roca into bite-sized pieces.
Toss dried cherries and Almond Roca into the dry ingredients until coated.
Cream softened butter and sugar for 5 minutes.
Whisk eggs, almond extract, and vanilla together; add to the creamed butter/sugar.
Slowly mix in dry ingredients until thoroughly combined.
Form dough into 2 rectangular discs, wrap, and chill at least 1 hour.
Set oven to 350°F.
Place discs on a parchment-lined baking sheet, each formed into a rectangle no more than ½" thick.
Bake 25–30 min, until cooked through.
Cool at least 15 minutes.
Reduce oven to 300°F.
Slice biscotti diagonally into ~1" thick pieces.
Return to oven and bake 20–24 more minutes, flipping halfway.
Once cooled, melt dark chocolate and spread on parchment.
Dip one side of each biscotti in chocolate, sprinkle with crushed Almond Roca, and let cool.
