Chocolate Almond BiscottiChocolate Almond Biscotti provide a delicious blend of flavors, perfect with your favorite coffee.
Ingredients 1 1/4 cups blanched whole almonds 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/8 teaspoon salt 7/8 cup white sugar 1 cup chocolate pieces or semisweet chocolate chips 2 eggs 1 teaspoon vanilla extract 1/4 cup butter, softened Preheat oven to 350 degrees F. Toast the almonds for 12 to 15 minutes until almonds are lightly colored. Set aside to cool. Preheat oven to 375 degrees F. In a large bowl, stir together the flour, baking soda, baking powder, salt and sugar. Finely chop 1/2 cup of the toasted almonds. Add chopped almonds to the bowl of dry ingredients and stir in the remaining almonds and chocolate. In a small bowl, beat the eggs, vanilla and butter with a fork to blend. Stir into the dry ingredients until moistened. Wet your hands and divide the dough into two to three sections. Keeping hands wet, form each section into strips about 9 inches long, 3 inches wide and 1/2 inch high. Round the edges. Place two strips on baking stone or baking sheet with parchment paper. Bake for 25 minutes in the preheated oven. With a metal spatula remove the strips from the baking stone and let cool for 20 minutes on cutting board. Reduce oven temperature to 275 degrees F. Using a serrated knife, carefully cut at an angle into slices about 1/2 inch wide. Place the slices, cut side down, onto baking sheet. Bake 25 to 30 minutes in the preheated oven, turning the biscotti once during the baking time, until the biscotti is crispy and lightly toasted. Turn oven off and open the oven door, allowing the biscotti to cool in the oven. Store in an airtight container. Serve with your favorite coffee and enjoy! Makes about 3 dozen.
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