Chocolate and Almond Biscotti

Ingredients

1 ½ Cup(s) Blanched Whole Almonds
2 Cup(s) All-Purpose Flour
½ Teaspoon(s) Baking Soda
½ Teaspoon(s) Baking Powder
⅛ Teaspoon(s) Salt
⅞ Cup(s) White Sugar
2 Cup(s) Semi-Sweet Chocolate Chips
2 Egg
1 Teaspoon(s) Vanilla Extract
2 Tablespoon(s) Whiskey

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Nutrition

• Calories 261
• Protein 5.6g
• Carbohydrates 34.6g
• Fat 12.4g
• Cholesterol 20.7mg
• Sodium 78.2mg

How to make Chocolate and Almond Biscotti

• 01
  Get ready to bake some delicious Chocolate & Almond Biscotti! Preheat your oven to 350°F (175°C), and toast the almonds in a Shallow Pan for 12-15 minutes, shaking the pan a few times until they're lightly colored. Set aside to cool. Then, preheat your oven to 375°F (190°C) and line 2 or 3 Cookie Sheets with aluminum foil, shiny side up!
• 02
  In a large Bowl, stir together the flour, baking soda, baking powder, salt and sugar. Place ½ Cup of these dry ingredients into the Bowl of a Food Processor. Add about a half Cup of the toasted almonds and process for about 30 seconds. Return the mixture to the Bowl of dry ingredients and stir in the remaining almonds and chocolate chips.
• 03
  In a Large Measuring Cup, beat the eggs, vanilla and Whiskey with a fork to blend. Stir into the dry ingredients until moistened. Wet your hands and divide the dough into four portions. Keeping your hands wet, form each quarter into strips about 9 inches long, 2 inches wide and ½ inch high. Round the ends and place two strips crosswise on each of the Cookie Sheets.
• 04
  Bake for 25 minutes in the preheated oven reading and get ready for some delicious biscotti! Reverse the sheets top to bottom halfway through cooking time. Using a Metal Spatula, remove the slabs from the Cookie Sheets and let cool for 20 minutes on a Cutting Board. Reduce the oven temperature to 275°F (135°C).
• 05
  With a serrated knife, carefully cut at an angle into slices about ½ inch wide. Place the slices, cut side down, onto Cookie Sheets. Bake 25 to 30 minutes in the preheated oven, until the biscotti is crispy and lightly toasted. Turn the oven off and open the oven door, allowing the biscotti to cool in the oven. When cool, store in an airtight container and enjoy!