Chocolate biscotti

Chocolate biscotti

Ingredients/Components

• eggs - 2 item
• vanilla - 1 tsp
• granulated sugar - 1 c
• salt - 1/4 tsp
• baking soda - 1 tsp
• egg whites - 2 item
• semi-sweet chocolate morsels
• plus 2 Tbsp
• almond extract optional - 1/2 tsp
• whole almonds - 3 oz
• unsweetened Dutch process cocoa - 1/3 c
• instant coffee or Espresso powder optional - 1 Tbsp

How to make chocolate biscotti:

Adjust oven racks to divide oven into thirds. Preheat oven to 350°. Spread almonds in single layer in shallow baking dish and bake on lower oven rack until lightly browned and crisp, 10 to 15 minutes. Let cool completely; coarsely chop and set aside. Lower oven temperature to 300°. Line baking sheet with parchment paper. In small bowl with wire whisk, combine flour, cocoa, coffee powder (if using), baking soda and salt. In food processor, combine chocolate morsels and 1/2 cup flour mixture. Process until mixture resembles coarse crumbs. Stir in remaining flour mixture and set aside.

In medium bowl, combine sugar, eggs, egg whites, vanilla and almond extract (if using). Beat until well combined. Stir in reserved chocolate and flour mixture. Add toasted almonds and stir to combine; mixture will be sticky and thick. Carefully spoon batter onto prepared baking sheet in 3 long loaves each 12-inches long and 1-inch wide and spaced at least 2 1/2-inches apart. Use back of spoon to even up loaves and neaten edges. Bake on lower rack 45 minutes; cool on rack 10 minutes leaving oven on. Carefully peel off parchment paper from loaves and remove loaves to cutting board. With sharp serrated knife, slice loaf into 20 (1/2-inch) slices. Arrange slices on 2 baking sheets and bake 12 minutes rotating sheets from front to back after 6 minutes. Turn cookies over and repeat. Cool on racks.

Recipe categories: Desserts, Cookie and brownie, Biscotti.