Caramelized Almond Biscotti

Makes 3 dozen

Caramelized Almonds

  • 2 tbsp YoGHEE
  • 3 tbsp granulated sugar
  • 3/4 cup sliced blanched almonds (200g)

Biscotti Dough

  • 1/2 cup YoGHEE
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup chocolate chips
  • pinch of salt

Method

To make caramelized almonds: Lightly butter baking sheet and set aside. In a heavy skillet melt YoGHEE with the sugar over medium heat. When the sugar begins to turn golden add almonds and continue cooking, shaking the pan to prevent burning. Nuts will turn brown and become caramelized. Turn out on greased baking sheet to cool. Break almonds into small bite sized pieces.

To make dough: Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside. In a mixing bowl, combine YoGHEE and sugar and beat until creamy. Add eggs and vanilla and beat well. Add flour, baking powder, baking soda, salt and mix well. Stir in almonds. Divide dough in half and form each half into a log. Place each log onto the cookie sheet. Bake for 20-25 minutes or until lightly browned. Allow logs to cool 5 minutes. Transfer to cutting board and slice logs into ½ inch slices. Lay cut side down on the baking sheets and return to oven for 10 minutes until lightly browned. Transfer to wire racks to cool. Store in airtight container up to one week.