I love having a crunchy biscotti along side my espresso. They are most defiantly the perfect pair. This recipe does take a bit longer than the traditional cookie but they are well worth it and ironically they last for quite awhile. You can easily substitute your favorite nuts or even dried fruits in this recipe.
2-1/4 cups all-purpose flour
1/4 cup dutch-processed cocoa powder
1 teaspoon baking soda
1-1/2 cups granulated sugar
1 teaspoon salt
1 cup almonds
12 ounces semisweet or bittersweet chocolate chunks
4 large eggs, at room temperature
1 egg white
1. Preheat oven to 350F.Line two large baking sheet with non-stick baking mats. Set aside.
2. In a food processor, pulse the flour, cocoa,baking soda,salt, 1 cup of chocolate chunks and almonds, until chocolate chunks and almonds are the size of peas. Coarsely chop nuts, chocolate and sieve the flour.
3. In a large mixing bowl beat with a hand mixer the eggs, and granulated sugar until the mixture holds a ribbon-like trail on the surface for a few seconds when you raise the whisk.
4. With mixer on low speed, add the flour mixture. When it’s well combined, add in the nuts and chocolate and stir by hand, using a large spatula.
5. Turn out dough onto a lightly floured work surface, and divide into 3 equal pieces. Shape each pieces into an 18 inch log. Transfer to prepared baking sheet. With the palm of your hand, gently press the logs to flatten slighlt. Brush egg wash over logs. Sprinkle with sanding sugar if using.
6. Bake, rotating pan halfway through, until logs are just firm to the touch, 20-24 minutes. Transfer baking sheets to a wire rack to cool completely, about 20 minutes. When the logs are cool enough to handle, use a serrated knife to cut biscotti log on the diagonal, into 1/4-inch thick.
7. Place a wire rack on a large rimmed baking sheet. Arrange slices, cut sides down on the rack.Bake until biscottis are firm to the touch and completely dry. 10 to 12 minutes.Remove pans from the oven;Let biscottis cool completely on the rack.
Yields: 3 dozen