Whole almonds -- 3/4 cup
Granulated white sugar -- 2/3 cup
Eggs -- 2 large
Pure vanilla extract -- 1 tsp
Baking powder -- 1 tsp
Salt -- 1/4 tsp
All-purpose flour -- 1 3/4 cups
Semi-sweet or bittersweet chocolate -- 4 ounces (chips or chop into small pieces)
Preparation of Biscotti:
Preheat oven to 350 degrees F (180 degrees C). Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.
Line a baking sheet with parchment/foil paper. Set aside.
Beat the sugar and eggs on high speed until thick and fluffy. Add the vanilla extract and mix well. In a separate bowl, whisk together the flour, baking powder and salt. Add to the egg mixture and beat until combined. Fold in the chopped almonds and chocolate.
Transfer the dough to your parchment lined baking sheet and form into a log. You may have to dampen your hands to form the log or fold the foil/parchment paper, as the dough is quite sticky. Bake for 25 minutes, or until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes.
Reduce oven temperature to 325 degrees F (165 degrees C). Transfer the log to a cutting board and cut into 3/4 inch (2 cm) slices, on the diagonal. Place the biscotti, cut side down, on the baking sheet.
Bake for about 10 minutes, turn slices over, and bake for another 10 minutes or until golden brown. Remove from oven and let cool. Store in an airtight container.
Makes about 16 biscotti.
Recipe source: Joy of Baking