Chocolate Almond Biscotti
Time needed
Serving Size / Yield
Ingredients
- 1 C. blanched almonds, abt. 4 oz.
- 2 1/4 C. all-purpose flour
- 1 tsp. baking powder
- 1/8 tsp. salt
- 3/4 C. sugar
- 2 whole eggs, lightly beaten
- 2 Tbs. water
- 3 oz. semisweet chocolate, coarsely chopped
- 1 egg white
Directions
Preheat oven to 375 degrees. Spread almonds on a cookie sheet and toast in oven 5-7 minutes. Shake the pan several times as they toast. Grind 1/3 of the nuts in a food processor. Set aside in a large bowl. Chop remaining nuts coarsely and set aside in a small bowl. Add flour, baking powder and salt to a large bowl containing ground almonds. Stir until well-mixed. Make a well in center. Add sugar, whole eggs and water to well. Using a fork, gradually stir flour and egg mixture together to form a dough. Knead the dough with your hands 2-3 minutes while still in bowl. Add chocolate and gently knead in.
Divide dough into 2 pieces. On a floured work surface, roll each piece into 1/2-inch-thick rope. Place on a baking sheet. In a small bowl, beat egg white with a fork until foamy. Using a pastry brush, lightly brush each rope with egg white. Bake 20 minutes.
Reset oven to 275 degrees. Using a wide spatula, remove each rope and place on a cutting board. Using a sharp knife, cut into 1 1/2-inch slices. Return cookies to baking sheet and bake 30 minutes. Let cookies cool before serving. Store in airtight container for up to several weeks.
