Chocolate Biscotti

Ingredients

• 2 cups (480 ml) all-purpose flour
• 1/2 cup (120 ml) unsweetened cocoa powder
• 2 tbsp (30 ml) instant espresso powder
• 3/4 tsp (4 ml) baking soda
• 1/2 tsp (2.5 ml) baking powder
• 1 tsp (5 ml) salt
• 6 tbsp (90 ml) unsalted butter, room temperature
• 1 cup (240 ml) sugar
• 2 large eggs, lightly beaten
• 1 tsp (5 ml) vanilla extract
• 1 cup (240 ml) chopped almonds
• 4 oz (115 g) bittersweet chocolate chips

Method

1. Preheat the oven to 350 degrees (175°C). Line a baking sheet with parchment or a silicone baking mat.
2. Sift together the flour, cocoa, coffee powder, baking soda, baking powder, and salt.
3. With a mixer, cream the butter and sugar on medium speed for about 2 minutes, until light. Scrape down the sides of the bowl, add the eggs and vanilla, and beat for another 2 minutes.
4. Decrease the speed to low and mix in the dry ingredients in 3 additions, mixing only until a dough forms. Scrape down the sides of the bowl and mix in the chopped nuts and chocolate.
5. Turn the dough out onto a work surface and knead a few times just to incorporate any dry ingredients that didn't get mixed in before. Divide into two portions, and on the baking sheet, shape each portion into a 12 x 2 inch (30x5 cm) log.
6. Dust the tops with a little sugar to make them look pretty, then bake for 25 minutes.
7. Remove the sheet from the oven and let it cool on a rack for 20 minutes. Then, with a very sharp, serrated knife, slice the logs into about 3/4 - 1 inch (3 cm) slices and leave the slices standing up on the baking sheet (some people lay them down, but I like both sides to get crispy). Return to the oven for another 10-15 minutes of baking.
8. Transfer the biscotti to a rack to cool.