Chocolate Almond Biscotti


Yields about 1 dozen
1/4 cup unsalted butter, room temperature
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 ounces slivered almonds, toasted
1/4 cup bittersweet chocolate chips
1 ounce bittersweet chocolate, melted (for drizzle)
Preheat oven to 350 degrees F
In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Mix in the vanilla extract. Gradually add the cocoa powder, flour, baking powder, and salt, mixing until uniform. Stir in the almonds and chocolate chips. The dough should be relatively dry to the touch.
On a baking sheet, form dough into a log 12-inches long by 3-inches wide. Bake for 30 minutes, or until the dough cracks on top. Allow to cool on the cookie sheet for ten minutes, or until the dough is cool enough to handle. Using a serrated knife, cut the log into 1/2-inch slices. Place the slices cut side down onto the baking sheet. Bake for an additional 8-10 minutes, then flip the biscotti over and bake for another 8-10 minutes.
When completely cooled,
Place the melted chocolate into a plastic bag and snip off the corner. Drizzle the chocolate over the biscotti. Allow to dry completely before storing.
Serve with coffee, tea, or a large glass of milk.