Chocolate Biscotti

Recipe Ingredients

2/3 cup	61g / 2.2oz	Almonds - whole
1 3/4 cups	109g / 3.8oz	All-purpose flour
1/3 cup	36g / 1.3oz	Unsweetened cocoa powder
1 tablespoon	15ml	Instant coffee - or espresso
1 teaspoon	5ml	Baking soda
1/4 teaspoon	1.3ml	Salt
1/3 cup	36g / 1.3oz	Semisweet chocolate chips
2 cups	396g / 13oz	Eggs (large)
2 cups	396g / 13oz	Egg whites (large)
1 cup	198g / 7oz	Sugar
1 teaspoon	5ml	Vanilla extract
1/2 teaspoon	2.5ml	Almond extract - optional

Recipe Instructions

1. Position racks in upper and lower third of oven. Heat oven to 350F.

2. Place almonds in jelly-roll pan and toast until golden. Cool nuts completely. Coarsely chop.

3. Reduce oven temp to 300F. Line cookie sheet with parchment paper.

4. Whisk flour, cocoa, espresso, baking soda, and salt together in bowl. Place one quarter of flour mix and choc. chips in food processor; process until very fine. Combine with remaining flour mix. Set aside.

5. Whisk whole eggs, egg whites, sugar, vanilla, and almond extract in bowl until frothy. Stir in dry ingred. and nuts. Mix will be thick and sticky.

6. Spoon batter into three 12x2 1/2-inch strips, at least 2 1/2 inches apart, on prepared cookie sheet. Even edges with metal spatula.

7. Bake 45 minutes on lower rack. Cool on sheet on wire rack 10 minutes Leave oven on.

8. Transfer loaves from parchment to cutting board. Cut into 1/2-inch slices with serrated knife. Arrange cut side down on cookie sheet. Bake 12 minutes per side. Cool.

Source:
Ladies' Home Journal - 1/95

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