Chocolate Almond Biscotti
3/4 cup blanched whole almonds toasted and chopped coarsely
2/3 cup granulated white sugar
1 tsp pure vanilla extract
1/4 tsp salt
2 large eggs
1 tsp baking powder
1 3/4 cup all-purpose flour
4 oz semi-sweet or bittersweet chocolate chopped into 1/2" pieces or use chocolate chips
Preheat oven to 350 degrees. Toast almonds for 8-10 minutes or until lightly brown and fragrant. Let cool and chop coarsely. Set aside.
Line a baking sheet with parchment paper and set aside.
In bowl, 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. At this time beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder and salt. Add to the egg mixture and beat until combined. Fold in the chopped almonds and chocolate.
Transfer the dough to your parchment lined baking sheet and form into a log about 12" long and 3 1/2" wide. You may have to dampen your hands to form the log as the dough is quite sticky. Bake for 25 minutes or until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes.
Reduce oven temperature to 325 degrees. Transfer the log to a cutting board and cut into 3/4" slices on the diagonal. Place the biscotti, cut side down, on the baking sheet. Bake for about 10 minutes, turn slices over bake for another 10 minutes or until golden brown. Remove from oven and let cool. Store in airtight container.
Makes about 16 biscotti.
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