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Chocolate Almond Biscotti Recipe
By Griffin Wetzstein   | 

Ingredients:
2 cups flour
1 cup sugar
1/3 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2 egg whites
3/4 teaspoon vanilla extract
2/3 cup whole or slivered almonds, toasted
1/3 cup chocolate chips

Hardware:
Medium bowl
Large bowl
Parchment paper
Baking sheets
Mixer
Bread knife

Step 1: Line cookie sheet with parchment paper. Preheat oven to 350 F (175 degrees C).
Step 2: In a large bowl, combine flour, sugar, cocoa powder, baking soda and salt.
Step 3: In a medium bowl, mix together eggs, egg whites and vanilla extract.
Step 4: Gradually add egg mixture to flour mixture blending on low. Toss almonds with chocolate chips then add to flour mixture and blend just until combined.

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Step 5: On a well floured surface roll dough into 2 logs, 2 inches in diameter. Place on prepared cookie sheet and brush with beaten egg, bake at 350 degrees until light golden brown, about 30-35 minutes.

Step 6: Allow logs to cool 15 minutes then using a bread knife cut into slices on the bias (at an angle). Place slices on cookie sheet and bake in a 350 degree oven until toasted, about 15-20 minutes. Cool. Store in an airtight container.

Note: Toasting nuts brings out their flavor and makes them crisp. It is easy to do. Preheat oven to 350 degrees F (175 degrees C). Place nuts, in a single layer, on an ungreased baking sheet or pizza pan. Bake for 7 to 8 minutes, stirring halfway through baking time, or until nuts become fragrant and are lightly browned. (Watch nuts closely to prevent burning.) Cool nuts completely before chopping and adding to recipe.

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