Chocolate-almond Biscotti

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 3/4 cup blanched whole almond, toasted and chopped coarsely
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1 3/4 cups all-purpose flour
• 4 ounces semisweet chocolate, chopped in 1/2 inch (1.25 cm)

Recipe

• 1 preheat oven to 350 degrees f (180 degrees c). toast almonds for 8-10 minutes or until lightly browned and fragrant. let cool and then chop coarsely. set aside.
• 2 line a baking sheet with parchment paper. set aside.
• 3 in bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs on high speed until thick, pale, and fluffy (about 5 minutes). when you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.
• 4 beat in the vanilla extract.
• 5 in a separate bowl, whisk together the flour, baking powder and salt. add to the egg mixture and beat until combined.
• 6 fold in the chopped almonds and chocolate.
• 7 transfer the dough to your parchment lined baking sheet and form into a log, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide. you may have to dampen your hands to form the log as the dough is quite sticky.
• 8 bake for 25 minutes, or until firm to the touch. remove from oven and let cool on a wire rack for about 10 minutes.
• 9 transfer log to a cutting board and, using a serrated knife, cut log into slices 3/4 inch (2 cm) thick on the diagonal.
• 10 place the biscotti, cut side down, on the baking sheet. bake 10 minutes, turn slices over, and bake another 10 minutes or until golden brown.
• 11 remove from oven and let cool. store in an airtight container.