The chocolate in these biscotti is given a boost with a little coffee right in the batter and the roasted almonds and chocolate are a dream together.
1 cup slivered and blanched almonds
1 cup semi-sweet chocolate chips
1 cup granulated sugar
1 cup brown sugar, packed
1 teaspoon pure vanilla extract
2 tablespoons strong, dark coffee, room temperature
1/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 3/4 cups all-purpose flour
Step 1Heat dry frying pan on medium-high and toast almonds for 2-3 minutes stirring constantly, until they start to turn slightly golden and aromatic.
Step 2Allow almonds to cool to room temperature.
Step 3In a mixing bowl, beat the brown and white sugar with the eggs on high until they become thick and start to lighten in color (about 4-5 minutes).
Step 4Add vanilla extract and beat to incorporate.
Step 5Add coffee and beat to incorporate.
Step 6Gently stir in cocoa powder until completely incorporated.
Step 7Next, add the baking powder, salt and flour, a little at a time, and stir until well combined.
Step 8Finally, fold the almonds and chocolate chips into the mixture.
Step 9Preheat oven to 350°F.
Step 10Transfer dough to floured surface and form into a log that is about 12\
Step 11Place log on baking sheet lined with parchment paper and bake for 25-30 minutes until firm.
Step 12Allow log to cool for 10-15 minutes.
Step 13Reduce temperature of oven to 315°F.
Step 14Cut log into slices of about ½ inch thick along a diagonal.
Step 15Place slices on their sides on the baking sheet and bake for 8-9 minutes.
Step 16Turn over slices and bake on other side for 8-9 minutes.
Step 17Remove to wire rack and allow to cool.