Ingredients (Makes 20 – 25 biscotti)
- All purpose flour – 1.5 cup
Cocoa powder – 1/2 cup
Instant coffee (I used bru) – 1 tsp
Baking soda – 3/4 tsp
Baking powder – 1/4 tsp
Salt – 1/2 tsp
Chocolate chips – 1/3 cup
Almonds – 3/4 cup, chopped (Toast them in oven at 350 F for 2 minutes or on stove top for 2 – 3 minutes)
2. Eggs – 3
Oil – 3 tbsp
Vanilla extract – 1 tsp
Almond extract – 1/2 tsp (Optional)
Sugar – 1 cup
- Combine all the ingredients numbered 1 in a large bowl.
- Whisk all the ingredients numbered 2 for 2 – 3 minutes until well-combined. Add this to the dry ingredients and mix well. You’ll get a sticky dough.
- Preheat oven at 325 F. Line two baking sheets with parchment paper.
- Divide the dough in half. Transfer half of the dough to the parchment paper using a spatula. Dip your fingers in water or grease them and shape the dough into a log. Repeat with the other dough half. (If you are finding it very difficult to handle the dough, refrigerate it for 30 minutes so it hardens a bit for shaping.)
- Place the both the baking sheets in the oven and bake both the logs for about 24 – 25 minutes until firm. The logs will spread and might crack, that’s okay. Remove the baking sheets from the oven and cool the logs for about 10 minutes. Reduce the baking temperature to 300 F.
- Working with one log at a time, using a long serrated knife, cut each log diagonally into slices between ½ – ¾ inch thick. Top the baking sheet with an oven rack and place slices on them or stand the slices up on the baking sheet. Bake at 300 F for 15 – 20 minutes or until dry and crunchy. Keep in mind that they will further harden on cooling. Optional step – When the cookies are cooled completely, melt some white / dark chocolate and dip them or drizzle chocolate over the biscotti.
Transfer the biscotti to an air tight container once cooled. They can be stored at room temperature for a few weeks or can be frozen for up to 3 – 4 months. Serve with coffee or hot chocolate.