Chocolate Almond Biscotti

Perfect with a cup of coffee or tea, and great for sending in care packages!

Chocolate Almond Biscotti

Prep time: 10 minutes. Inactive Prep: 20 minutes. Cook time: 1 hour. Yields: About 30 cookies.

Original Recipe:

• 2 c all purpose flour

• 3/4 c almond flour

• 1 1/2 tsp baking powder

• 1/2 tsp salt

• 1 cup sugar

• 3 large eggs

• 1 tsp grated orange zest

• 3/4 c coarsely chopped almonds

• 1/4 c cocoa nibs

Half Chocolate

• 3/4 c all purpose flour

• 1/4 c cocoa powder

• 1/3 c + 1 Tbsp almond flour

• 3/4 tsp baking powder

• 1/4 tsp salt

• 1/2 c sugar

• 1.5 large eggs

• 1 tsp grated orange zest

• 2/3 c coarsely chopped almonds

Half Almond

• 1 c all purpose flour

• 1/3 c + 1 Tbsp almond flour

• 3/4 tsp baking powder

• 1/4 tsp salt

• 1/2 c sugar

• 1.5 large eggs

• 1 tsp vanilla extract

• 2/3 c coarsely chopped almonds

Directions:

1. Preheat oven to 325°F. Beat together eggs and sugar until pale. Add zest, and slowly incorporate flours, salt and baking powder.

2. Mix until combined. Fold in chopped almonds and cocoa nibs.

3. Wet hands & form dough into two 3"x 9" logs. Bake on a parchment-lined sheet for about 30 min until golden.

4. Remove from oven, cool 20 min and slice into 1/2" cookies with a bread knife.

5. Return to oven, cut-side up and bake for 20 min, flipping cookies over halfway through.

*Tip

To split eggs, I beat them, then weigh them. 3 large eggs is about 160 grams, so each half batch should get about 80 grams of egg. Another option: Cream the sugar and eggs as one big recipe, then you can divide them before sifting in the dry ingredients.