1 1/3 cup sugar
3/4 cup cocoa
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick butter, melted
3 large eggs
2 tsp vanilla extract
1 cup almonds, toasted and coarsely chopped
4-oz semisweet chocolate, coarsely chopped
Preheat oven to 325 degrees.
In a medium bowl, mix together the flour, sugar, cocoa, baking powder, baking soda, and salt; set aside.
In a large bowl, with mixer at medium speed, beat butter, eggs, and vanilla until mixed. Reduce speed to low; gradually add the flour mixture and just beat until blended. Using your hands, knead in the almonds and chocolate until combined.
Divide the dough in half. On a large ungreased cookie sheet, shape each half into a 12-inch by 3-inch log. Place logs about 3-inches apart. Bake logs for 30 minutes at 325 degrees. Remove from oven and cool on the cookie sheet that is placed on wire racks.
When logs are cool, place on cutting boards and cut each log crosswise, using a serrated knife, into 1/2-inch thick diagonal slices. Using a long metal spatula, place slices, top side up, 1/4-inch apart, on the same cookie sheet. Bake slices 20 minutes at 325 degrees to dry out. Remove from oven and cool completely on cookie sheet on wire rack. The biscotti will harden as it cools.
Yield: 36 cookiesStore the cooled biscotti in a tightly covered container at room temperature up to 2 weeks. May be kept in the freezer to to 6 months.
I originally got this recipe from an old Good Housekeeping Magazine. The author said the recipe was an old family favorite her aunt baked for the whole family ever since she could remember. She said they were dessert cookies at family gatherings and also eaten with morning coffee and afternoon cappuccino.