Chocolate Biscotti
(Biscotti al Cioccolato)
Ingredients:
1 cup (125 grams) almonds, toasted and very coarsely-chopped
3/4 cups (120 grams) chocolate chips
2 cups (280 grams) flour
3/4 cups (75 grams) cocoa powder
4 large eggs
1 cup (200 grams) sugar
1 teaspoon baking soda
1/4 teaspoon table salt
1 teaspoon vanilla extract
1/8 teaspoon almond extract (optional)
Directions:
Preheat the oven to 350°F (180°C) degrees.
In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a large bowl, beat together the 3 eggs, sugar, and vanilla & almond extracts.
Gradually stir in the dry ingredients.
Mix in the nuts and the chocolate chips until the dough holds together.
Line a baking sheet with parchment paper or a silicone mat.
Divide the dough in half.
Form each half into a log.
Transfer the logs onto the baking sheet, evenly spaced apart.
Bake for about 25 minutes, until the dough feels firm to the touch.
Remove pan from the oven and cool 15 minutes.
On a cutting board, use a serrated knife to diagonally cut the cookies into 1/2-inches slices.
Lay the cookies cut side down on baking sheets and return to the oven for 15 minutes, turning the baking sheet midway during baking, until the cookies feel mostly firm.
Once baked, cool the cookies completely then store in an airtight container for up to two weeks.