Almond & Chocolate Chip Biscotti

Directions

• Roast almonds in the oven, cool down, and coarsely chop into chunks.
• Pre-heat oven to 180C.
• Beat together sugar, brown sugar, eggs, vanilla, almond extract, and coffee for 3-5 minutes (until the mixture is thick and creamy).
• In a separate bowl mix the dry ingredients: flour, cocoa, salt, baking powder, and baking soda.
• Add the dry ingredients to the wet mix and combine. The mixture will be stiff but slightly sticky.
• Add chocolate chips and almonds.
• Split the dough in half.
• Transfer to a lightly floured surface and roll into a log shape.
• Place the log in a baking tray (lined with parchment paper) and flatten with the palm of your hands to 1″ thick.
• Bake for 25 minutes.
• Take out the baking tray and place on a wire rack to cool.
• Reduce oven temperature to 165C.
• Using a sharp cerated knife slice the biscotti into ½” pieces.
• Place back on the baking tray and bake for another 8-10 minutes. Turn over the biscotti half way through the cook.