Chocolate-Almond Biscotti
Yield: Approximately 2 dozen
Adapted from Bon Appétit, November 1999
Ingredients:
¾ cup almonds (I used slivered)
1 cup all purpose flour
½ cup whole wheat flour
1/3 cup cocoa powder
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup butter, room temperature
1 cup sugar
2 eggs, medium
¾ teaspoon vanilla extract
½ cup white chocolate chips
Directions:
Preheat oven to 350°F. Line a heavy large baking sheet with parchment paper.
Grind ¼ cup almonds in processor; set aside.
Whisk flours, cocoa powder, baking soda, baking powder and salt in large bowl.
Beat butter and sugar in another large bowl until blended. Add eggs and vanilla extract and beat until well blended. Beat in flour mixture. Mix in ½ cup almonds, white chocolate chips and ¼ cup ground almonds.
Divide dough into 2 equal pieces. Shape each piece on baking sheet into 2 ½ inches wide by 7 inches long logs.
Place logs on prepared baking sheet, spacing 2 ½ inches apart (logs will spread during baking).
Bake until logs feel firm when tops are gently pressed, about 35 minutes.
Cool logs on baking sheet 15 minutes. Maintain oven temperature.
Using long wide spatula, transfer baked logs to cutting board. Using serrated knife cut warm logs crosswise into ½ inch thick slices. Arrange slices, cut side down, on 2 baking sheets.
Bake biscotti until firm, about 15 minutes.
Transfer to racks and cool completely.