Let’s talk about camping. At the camp where we camped (go figure…) in the ADKs, when I was still wearing aeropostale monkeys on my shirt, there were these coin operated showers. Anyone else remember these? There was a little coin receptacle in the shower stall that ticked away as soon as you deposited your coinage. When camping with grandma, a 2 quarter shower was considered a luxury spa trip. I think it was 2 minutes per quarter to put this in perspective. As a preteen who used about half the bottle of Herbal Essences in one lathering, a multiple quarter shower wasn’t a luxury – it was an absolute necessity needed at least once a day. Flash forward to today – you couldn’t get me to wash my hair more than once a week at this point in my life. But I suppose if I did, I could get rid of my gym membership…all that lathering is hard work!
Anyways, I’m not really sure what 2 quarter showers have to do with biscotti, but it’s just something that popped into my head and made me smile.
Onward to biscotti.
This biscotti is basically everything I love in one recipe. Almond, chocolate, BUTTER, crisp edges and soft insides, the ability to dip in my afternoon coffee…oh and sprinkles. Yes, you read that right. My biscotti is slightly soft on the inside. I know, a sin. I just think biscotti that gives just a little bit instead of crumbling is just so.much.better.
I hope you agree.
Also, I have proof true love exists. You see those sprinkles on my biscotti? I had them saved in my amazon cart for like EVER, and Jesse surprised me by adding them to his order. Moral of the story, find someone who buys you sprinkles even when you already have enough to fill a chuck-e-cheese ball pit. That is true love.
Marzipan Chocolate Chunk Biscotti
what you’ll need:
1/2 cup sugar
1/2 cup butter*
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/4 cups all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
4 ounces marzipan**
2 ounces dark chocolate
2 tablespoons powdered sugar
sprinkles, optional but not really optional
*I made this biscotti with 2 flax eggs and coconut oil instead of the butter and egg eggs, and it turned out lovely. So vegans rejoice – delicious biscotti is yours too!
**marzipan vs almond paste. There is a difference. You can read about their ratios of sugar to ground almond on the interwebs. BUT have no fear, this recipe works with either so just use whichever is more accessible. The difference will be that the almond paste blends into the dough to create a dense, creamy texture and the marzipan will hold its shape a little better.
how to whip it up:
Preheat oven to 350°
Cream butter and sugar together in a medium sized bowl with a hand mixer or stand mixer. Beat for 2-3 minutes on a medium-low speed, until you have a fluffy sugar-butter cloud. Add eggs, vanilla and almond extract and mix until combined. On a low speed, mix in flour, baking powder and salt until you have a smooth dough (approx. 3-4 minutes). Cut your marzipan into 1/4 inch cubes and coat with powdered sugar in a small bowl. Chop chocolate into small chunks. On a low speed, fold in marzipan cubes and chocolate chunks (approx. 30 seconds).
Line two quarter baking sheets (or one sheet pan!) with parchment. Divide dough in half and shape into 3×10 rectangle. This is the point in the recipe where you get to CHOOSE YOUR OWN ADVENTURE!!! so what will it be, sprinkles or no sprinkles?
Bake loaves at 350° for 25-28 minutes or until just golden on top.
Remove sheets from oven. Lower oven temperature to 325°. Let loaves rest for 5 minutes before slicing and laying pieces on their sides. Bake for another 8 minutes then flip biscotti onto their other sides and bake for another 8 minutes. Biscotti should be crisp on the outside, light golden and just barely soft in the middle.
Let cool before noshing down. I suggest pairing with a cup of coffee. And sharing with your grandma.