Almond Cocoa Biscotti

Print this recipe

Ingredients

• 1 cup whole almonds
• 7 ounces chocolate bar
• 1 3/4 cups sifted all purpose flour
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1 cup sugar
• 4 large eggs
• 1 teaspoon vanilla extract
  
  

1. Preheat oven to 350°F.
   
2. Toast whole almonds lightly and cut them into halves.
   
   
3. Grate chocolate bar.
   
4. In a large mixing bowl combine:
   1 3/4 cups sifted all purpose flour
   1 teaspoon baking soda
   1/2 cup unsweetened cocoa powder
   1 cup sugar
   1/8 teaspoon salt
   
   
5. In a separate bowl, lightly beat together:
   4 eggs
   1 teaspoon vanilla extract
   
6. Add to flour mixture and mix just until ingredients are incorporated. A little more water, a teaspoon at a time, can be added if mixture is too dry to make a smooth dough. If it is too wet, add a little flour. Stir in almonds and chocolate.
   
7. Divide the dough into two portions, and form each into a log approximately 3 inches in diameter. Place the logs on the cookie sheet about 3 to 4 inches apart and flatten them slightly with the palm of your hand. If the dough is too sticky, use plastic wrap to shape them.
   
   
8. Bake in preheated oven until light brown, about 40 minutes. Take out of the oven.
   
9. Turn the oven down to 300°F. Let logs cool for 10 minutes, then cut into 3/4-inch thick bars. Bake cookies once more, to crisp, 15 - 20 minutes at 300°F.
   
   

Our Most Popular Recipes

• Shrimp Dumplings
• Almond Cookies
• Shortening-Free Pie Crust