MM: Mocha-Almond Biscotti 1/2 c Almonds, whole unblanched
2 c Flour, all purpose
1 c Sugar
1 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
2 lg Eggs
2 lg Egg whites
1 ts Vanilla extract
1 tb Cocoa powder, unsweetened
2 ts Instant coffee powder
1 oz Chocolate, unsweetened,
-melted 1/2 ts Almond extract
Preheat oven to 325 degrees F. Spread almonds on a baking sheet and bake for 12 to 14 minutes, or until lightly toasted. Set aside. Stir together flour, sugar, baking powder, baking soda and salt. Whisk together the eggs, egg whites and vanilla and add to the dry ingredients; mix just until smooth. In a small bowl, combine cocoa, instant coffee and 4 tsp. water. Divide the dough in half. To one half, add the cocoa mixture and melted chocolate. Mix just until incorporated. To the other half, stir in almond extract and the almonds. Place half of the almond dough on a well-floured work surface. Pat into a 4x8inch rectangle. Top with half of the chocolate dough. Roll up into a cylinder then roll the cylinder back and forth to form a 14 inch log, 1 1/2 inches thick. Repeat with the remaining doughs. Place the logs on a prepared baking sheet. Bake for 20 to 25 minutes, or until firm to the touch.
Transfer the logs to a rack to cool. Reduce the oven temp to 300 degrees F. Cut the logs diagonally into 1/2 inch thick slices. Stand the slices upright on the baking sheet and bake for 40 minutes. Let cool before storing. Makes about 4 dozen biscotti. —–