Chocolate Almond Biscotti

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• 3/4 cup sliced blanched almond
• 1 3/4 cups all-purpose flour (divided)
• 1/2 cup chocolate chips
• 1/2 cup unsweetened cocoa
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 eggs
• 1 cup sugar
• 1 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350°f.
• 2 toast almonds on baking sheet until golden – start checking after 8 minutes to avoid burning. when you can smell the nuts, they are generally ready.
• 3 reduce oven to 300°f.
• 4 in a food processor or blender, chop chocolate chips with up to 1/2 c flour to make chocolate crumbs. (the addition of flour prevents the chocolate from becoming a big chocolate blob.).
• 5 beat the eggs with the sugar and vanilla until well combined.
• 6 sift together the remaining flour, cocoa powder, baking soda, and salt.
• 7 combine flour mixture with egg mixture, then stir in the chocolate crumbs and toasted almonds.
• 8 using a spatula and floured hands, shape dough into long skinny loaves – either 3 12-inch loaves or 2 16- to 18-inch loaves onto a parchment-lined baking sheet. make sure to leave 2.5 inches between loaves.
• 9 bake for 45 minutes on the lower rack. remove from oven and cool on the pan.
• 10 carefully peel loaves from parchment. slice on a diagonal (45° angle) into 1/2 inch slices.
• 11 bake again at 300°f for another 20-25 minutes. the easiest way to bake is to place sliced biscotti directly on the oven rack. alternatively, you can place biscotti on two baking sheets. after 5-6 minutes, rotate the pans from top to bottom and front to back. after another 5-6 minutes, flip all the biscotti over. then, after another 5-6 minutes, rotate pans again.
• 12 cool biscotti completely on racks. biscotti may be stored in an airtight tin for several weeks at room temperature.