Prep time 45 min./ cooking time about 50 minutes
1 ½ cup all purpose floor
½ cup Dutch Cocoa
2 tsp. baking soda
Pinch of salt
½ cup sugar
1/3 cup packed brown sugar
3 large eggs at room temp.
½ tsp. vanilla extract
2 oz. unsweetened baking choc.
1 ½ cup sliced or slivered almonds
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Center rack in oven and preheat to 350 degrees. Butter and flour baking sheet, or line with parchment paper.
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Shift together flour, cocoa, baking soda and salt into large mixing bowl. Blend in sugars w/ elec. mixer.
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In small bowl, whisk eggs w/ vanilla. Add to dry ingredients. Blend on low until well mixed. Scrape down sides of bowl w/ spatula as needed.
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Add choc. And almonds. Blend thoroughly (dough will be very stiff and sticky).
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Place dough on clean surface liberally dusted with flour. Divide dough into 2 equal parts. Shape each into a 10”x2”x3/4” log. Place on baking sheet 2” apart.
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Bake until set about 20 min. Remove from oven and let rest 10 min. Lower oven temp to 325 degrees.
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Cut logs diagonally into ½ slices and place on their sides. Bake until firm 15-20 min. Transfer biscotti to racks to cool. Store in airtight container at room temp. for up to 2 weeks. Makes about 3 doz.