Chocolate Almond Biscotti

Biscotti have two distinguishing features; their long, thin, curved shape and their crisp and crunchy texture. I don't think there's a better cookie for dunking into your coffee, which is probably why you see canisters of them lining the counters of coffee shops and bakeries. For this recipe we're making Chocolate Almond Biscotti which combines chunks of toasted almonds with chunks of dark chocolate. A perfect combination.

2½ cups all-purpose flour, unbleached (350 g)
1 tsp. baking powder
3 large eggs, at room temperature
1 cup sugar (200 g)
½ tsp. pure vanilla extract
1-1¼ cups almonds, toasted and coarsely chopped (155 g)
7 oz bittersweet or semi-sweet chocolate, chopped into ½" (1.5 cm) chunks (200 g)

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Line a baking sheet with parchment paper or a silicone baking mat.

In a small bowl, whisk together the flour and the baking powder. In a stand mixer fitted with the whip attachment, whisk the eggs, sugar, and vanilla on medium speed until the mixture thickens and holds its shape, about 5 minutes.

Using a rubber spatula, stir the flour mixture into the egg mixture, then mix in the almonds and chocolate.

On a lightly floured work surface, divide the dough in half. Using dampened hands, shape each half into a log 3” (8 cm) in diameter. Set the logs lengthwise on the prepared baking sheet, evenly spacing them apart.

Dampen your hands and smooth the surface of the logs.

Bake, rotating the baking sheet midway through baking, until the logs are lightly browned, about 20 minutes. (They will flatten out during baking.)

Remove the baking sheet from the oven and decrease the oven temperature to 300°F (150°C/130°C fan, Gas Mark 2). Let the logs cool on the baking sheet for 10-15 minutes.

Transfer the logs to a cutting board. With a serrated bread knife, cut each log diagonally into slices ½” (1.5 cm) thick. Place the cookies, cut sides up, in a single layer on the baking sheet. (If necessary, use an additional baking sheet.)

Bake until the biscotti are firm, about 20 minutes, flipping them midway through baking. Let cool completely; they'll continue to firm up as they cool.

Makes about 60 cookies.

Storage: The biscotti will keep in an airtight container for up to 1 week.

Variation: You can substitute 1½ cups (240 g) chocolate chips for the chopped chocolate, if you like, although I prefer the irregularity of chocolate chunks in these cookies.