Dark Chocolate Almond Biscotti

Ingredients

• 1 cup of raw sliced almonds, toasted
• 2/3 cup of sugar
• 2 large eggs
• 1 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 teaspoon of baking powder
• 1 3/4 cups all purpose flour
• 10 oz. dark chocolate chips, melted
• 1 tablespoon coconut oil

Instructions

1. 1

   Preheat oven to 350ºF.

2. 2

   Prepare a baking sheet with a silicon baking mat or parchment paper. Set aside.

3. 3

   Toast sliced almonds in a medium size pan at medium high heat for 5-7 minutes or until golden, stir almonds as needed. Remove almonds from heat and let cool. Set aside.

4. 4

   In a stand mixer with a whisk attachment, beat the sugar and eggs until thick, about 5 minutes.

5. 5

   Next, beat in the almond extract and vanilla extract.

6. 6

   Add flour, baking powder and salt to the egg sugar mixture. Mix until just combined.

7. 7

   Remove the whisk attachment. Add toasted almonds to the batter and fold sliced almonds into the batter.

8. 8

   Place dough on a prepared baking sheet. Form dough into a log, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide.

9. 9

   Bake for 25 minutes, or until the log is firm.

10. 10

    Remove from oven and let cool on a wire rack for about 10 minutes.

11. 11

    Transfer the log to a cutting board and cut into 3/4 inch slices

12. 12

    Reduce oven temperature to 325°F.

13. 13

    Place the sliced 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.

14. 14

    Remove from oven and let cool.

15. 15

    Put dark chocolate chips and coconut oil in a bowl and melt in microwave. Do in 30 second increments, stirring after each time until the mixture is smooth.

16. 16

    Dunk one side of your biscotti in the chocolate and place back on baking sheet to harden. Optional: sprinkle toasted almonds on top.

17. 17

    Note: if you want chocolate to harden sooner, put in refrigerator or freezer for 5 minutes or so

18. 18

    Store in an airtight container or eat!