Chocolate Biscotti

I am frantically baking biscotti, well as frantically as biscotti can be baked. In our house there is no such thing as an empty cookie jar.  Andy is on his way home from London and I have given away most of the Peanut Butter Chocolate Chip Cookies and eaten all but four of the cookies I kept.  Stocks must be replenished NOW!

Andy loves traditional biscotti so I am taking a risk baking chocolate biscotti.  I've tested them and I think he will approve.  These are not cookies for children. These biscotti aren't too sweet.  They are full of cocoa powder and dark chocolate chips. If you like rich Italian coffee, you will probably like these, too.  We must start baking, there isn't a lot of time to spare!  

You will need the following ingredients:

2 cups (280g) flour
3/4 cup (75g) good quality cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs - room temperature
1 cup (200g) sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract- optional
1 cup (125g) toasted almonds (I used sliced almonds)
3/4 cup (120g) chocolate chips (I used 1 cup just because I love choc chips)

Preheat the oven to 350F or 180C.  

In a small bowl, sift together the flour, cocoa powder, baking soda and salt. 

In a large bowl, beat together the sugar, 3 eggs, vanilla and almond extracts. Stir in the dry ingredients.  Add the almonds and chocolate chips and stir until they are evenly distributed in the batter.  

Line two large baking sheets with parchment paper and divide the dough in half.  Lightly flour the work surface and your hands and roll the dough into two, long logs.  Place one dough log in the centre of each baking sheet.  

Beat another egg and brush the tops of the dough logs with the beaten egg.  Sprinkle granulated sugar over the egg wash.  Bake for 25 minutes or until the dough has risen and feels firm to the touch.  Remove the baked dough logs from the oven and let them cool for a few minutes.

Place on a cutting board and cut into 1/2 inch thick slices.  A serrated knife works best for this step.  Place the slices, cut side down on the baking sheets and return the biscotti to the oven.   Bake for a further 20 to 30 minutes until the cookies feel firm and have that 'biscotti' look.  

Transfer the biscotti to a wire rack to cool completely.  If you feel really naughty, you can dip half of each cookie into melted chocolate.  I think they are very tasty just as they are.

Whew!  We did it with time to spare.  Andy isn't home yet and the biscotti are safely tucked away in the cookie jar.  All except this one which I am going to have with my coffee right now!  Remind me to stop at one, there isn't time to bake another batch!  

Thanks to David Lebovitz for this lovely recipe.