Chocolate Almond Biscotti

Ingredients

• 1 1/2 cups all-purpose flour ((200g))
• 1/2 cup unsweetened cocoa powder ((50g))
• 3/4 cup granulated sugar ((160g))
• 1 tsp baking powder
• 2 tsp vanilla extract
• 1 pinch salt
• 2 Tbsp butter (room temperature (25g))
• 2 large eggs
• 1 1/2 cups whole almonds ((200g))
• 1/3 cup semisweet chocolate ((100g))

Instructions

1. 1

   In the bowl of a stand mixer fitted with the paddle attachment, combine flour, cocoa powder, sugar, baking powder, vanilla extract, salt, butter, and eggs.

2. 2

   Mix until everything is combined. Then add the almonds and use your hands bring the dough together. Form a ball, wrap with plastic foil, and chill in the fridge for 30 minutes.

3. 3

   Preheat the oven to 390°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.

4. 4

   Take the dough out of the fridge and divide it into three equal pieces. Shape each piece of dough into a 9-inch long log. Transfer logs to prepared baking sheet.

5. 5

   Bake the logs in the oven for 15 minutes. Then take the pan out of the oven, set it on a cooling rack and allow to cool to room temperature.

6. 6

   When the logs are cool, use a sharp knife to cut them into slices about 1/2-inch thick.

7. 7

   Transfer cookies to the baking sheet cut sides down, and bake at 390°F (200°C), for 10 more minutes.

8. 8

   Let cool for 10 minutes on the baking sheet, then transfer to a cooling rack and let cool completely.

9. 9

   When the cookies are cooled completely, melt the chocolate and decorate the cookies with a chocolate drizzle. Let sit until set then store in an airtight container for up to one week.