chocolate and almond biscotti

Ingredients

• Servings: 3
• 1 1/2 cups blanched whole almonds
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 7/8 cup white sugar
• 2 cups semisweet chocolate chips
• 2 eggs
• 1 teaspoon vanilla extract
• 2 tablespoons whiskey

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c). toast the almonds in a shallow pan for 12 to 15 minutes, shaking the pan a few times, until almonds are lightly colored. set aside to cool.
• preheat oven to 375 degrees f (190 degrees c). line 2 or 3 cookie sheets with aluminum foil, shiny side up.
• in a large bowl, stir together the flour, baking soda, baking powder, salt and sugar. place 1/2 cup of these dry ingredients into the bowl of a food processor. add about a half cup of the toasted almonds and process for about 30 seconds.
• return the mixture to the bowl of dry ingredients and stir in the remaining almonds and chocolate chips. in a large measuring cup, beat the eggs, vanilla and whiskey with a fork to blend. stir into the dry ingredients until moistened. wet your hands and divide the dough into four portions. keeping hands wet, form each quarter into strips about 9 inches long, 2 inches wide and 1/2 inch high. round the ends. place two strips crosswise on each of the cookie sheets.
• bake for 25 minutes in the preheated oven. if baking more that one sheet at a time, reverse the sheets top to bottom halfway through cooking time.
• using a metal spatula remove the slabs from cookie sheets and let cool for 20 minutes on cutting board. reduce oven temperature to 275 degrees f.
• with a serrated knife, carefully cut at an angle into slices about 1/2 inch wide. place the slices, cut side down, cookie sheets.
• bake 25 to 30 minutes in the preheated oven, until the biscotti is crispy and lightly toasted.
• turn oven off and open the oven door, allowing the biscotti to cool in the oven. when cool, store in an airtight container.