Chocolate-almond Biscotti

Total Time: 1 hr 4 mins Preparation Time: 30 mins Cook Time: 34 mins

Ingredients

• 4 ounces blanched toasted almonds
• 2 1/4 cups all-purpose flour
• 2 tablespoons cocoa (unsweetened)
• 1 cup sugar
• 1 1/2 teaspoons baking soda
• 3 large eggs
• 3 ounces semi-sweet chocolate chips
• 1 pinch salt
• 1/4 teaspoon allspice
• 1/4 teaspoon almond extract
• 1 -2 tablespoon milk

Recipe

• 1 grind half the cooled almonds finely, the other half coarsely. a food processor is perfect for this.
• 2 mix almonds, cocoa, sugar, baking soda, salt and allspice in mixer bowl.
• 3 lightly beat eggs with almond extract in small bowl. use the paddle attached, and with the mixer running, add egg mixture to the flour mixture.
• 4 add chocolate chips and beat only until dough forms. if too dry and crumbly add a tablespoon or two of milk.
• 5 the dough should just hold together.
• 6 turn out onto floured board, knead lightly a few times to make a cohesive dough.
• 7 divide into four pieces, form into logs about 14 inches long and 2 inches around.
• 8 place on two cookie sheets lined with parchment or lightly oiled, spacing at least two inches apart. flatten each log slightly with your hand.
• 9 bake for 20 minutes or until firm to the touch, switching rack positions half way through the baking.
• 10 leave loaves on sheets and place on cooling racks for 10 minutes.
• 11 turn oven down to 350.
• 12 slice each log on a diagonal about 3/4 inch thick, and place cut side up on the cookie sheets.
• 13 bake for 7 minutes, turn each cookie over and bake for another 7 minutes.
• 14 remove from pans to cooling racks.
• 15 when completely cooled, store in tins for up to one month.