Chocolate Almond Biscotti
2 cups flour 1 cup sugar 1/3 cup cocoa powder 1 teaspoon baking soda1/4 teaspoon salt2 eggs2 egg whites3/4 teaspoon vanilla extract2/3 cup whole almonds, toasted1/3 cup chocolate chipsIn a standing mixer with a paddle attachment combine flour, sugar, cocoa powder,baking soda and salt. Mix together eggs, egg whites and vanilla extract. Gradually addegg mixture to flour mixture blending on low. Toss almonds with chocolate chips thenadd to flour mixture and blend just until combined.On a well floured surface roll dough into 2 logs, 2 inches in diameter. Place on agreased sheet pan and brush with beaten egg. Bake at 350 degrees until light goldenbrown, about 30-35 minutes. Allow logs to cool 15 minutes then cut into slices on thebias. Place slices on a greased sheet pan and bake in a 350 degree oven until toasted,about 15-20 minutes. Cool. Store in an airtight container.
Dried Cherry and Chocolate Biscotti Recipe
2 cups flour 1/4 cup cocoa powder 2 teaspoons baking powder Pinch of salt1/4 teaspoon cinnamon1 cup unblanched whole almonds1 cup dried cherries3 large eggs3/4 cup sugar 1 teaspoon pure vanilla extract8 ounces semisweet chocolate, meltedPreheat the oven to 350 degrees F.In a mixing bowl, sift the flour, cocoa powder, baking powder, salt and cinnamon. Stir inthe almonds and cherries. In another mixing bowl, whisk the eggs, sugar, and vanillauntil smooth. Stir the dry ingredients into the egg mixture. Mix well. Lightly dust the worksurface. Turn the dough onto the surface and knead the dough a couple of times.Shape the dough into a log, about 12 inches long and 4 inches wide. Place the doughon a parchment lined baking sheet and bake for about 30 minutes, or until golden andfirm to the touch. Remove from the oven and cool completely on a wire rack. Using aserrated knife, slice the bread diagonally into 1/4-inch slices. Place the slices on aparchment lined baking sheet and bake for an additional 12 to 14 minutes or untilgolden and crispy.