Makes about 4 dozen.
Biscotti in Italian means “twice baked” – once in a log form, then sliced and then baked again to make them crisp (which makes the biscotti wonderful for dipping into tea, espresso, or sweet dessert wine). They keep very well refrigerated in an air-tight container with wax paper in between the layers.
This recipe is a revised version, which I hope you will try.
1 cup blanched almonds, 5 ounces
2 cups unbleached all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
½ cup unsweetened imported cocoa powder
½ cup semi-sweet chocolate chips
3 large eggs, at room temperature well beaten with a fork
1/3 cup vegetable oil
Preheat oven to 350F.
Spread the almonds on a baking sheet and toast for about 5 minutes, or until golden. Cool. (See Note)
Line an 18x13 inch cookie sheet with parchment paper.
In a large bowl combine nuts, flour, sugar, baking powder, cocoa powder, and chocolate chips. Make a well in the center of the mixture and add the eggs and oil. Mix with a wooden spoon until the dough is combined.
Transfer the dough to a lightly floured surface and continue working with your hands to form a smooth square.
Divide dough in half.
Roll each piece of dough into two 14x1 inch smooth logs. Lightly flatten the tops of the logs and square the ends, place on the cookie sheet. Bake for 25 minutes, until the tops are firm to the touch.
Remove from the oven and transfer to a cutting board. Cut into ¼ inch slices while still warm, using a serrated bread knife. If you have difficulty cutting them that thin, you can cut them thicker.
Arrange the biscotti on the same cookie sheet and bake for 10 minutes. Turn over and bake for another 10 minutes. Cool on a wire rack.
If you own a toaster oven you may prefer to toast the almonds in it.