Biscotti Cioccolato

Yields:	2-3 dozen
Rate this Recipe

7	ounces	almonds	whole, unblanched
3	large	eggs
1/2	cup	brown sugar, light
1	teaspoon	vanilla extract
1/2	teaspoon	almond extract
2	cups	flour, unbleached all-purpose	sifted
1 1/2	teaspoons	baking powder
1/4	teaspoon	salt
1 1/4	teaspoons	white pepper	finely ground
1 1/4	teaspoons	ginger	ground
1/3	cup	cocoa powder	unsweetened
2	tablespoons	instant coffee	powder
1/2	cup	sugar	granulated
4	ounces	chocolate (semi-sweet)	semi-sweet

Preheat oven to 375 degrees F and toast almonds in a wide, shallow pan in the center of the oven, stirring once for 13 minutes.

Set aside to cool.

Adjust two racks to divide oven in thirds and reduce temperature to 300 degrees F.

Line two cookie sheets with aluminum foil, shiny side up, and set aside.

In a small bowl beat the eggs with the brown sugar and vanilla and almond extracts.

Sift together into the large bowl of an electric mixer the flour, baking powder, salt, pepper, ginger, cocoa, espresso, and granulated sugar.

Place the chocolate on a cutting board and shred/chop it fine with a sharp knife.

Place the cut chocolate in bowl of food processor.

Add about 1/2 cup of sifted dry ingrediens and process for 1 minute until chocolate is fine andamp; powdery.

Add chocolate mixture and egg mixture to dry ingredients.

Beat on low speed, scraping bowl as necessary.

Slowly beat in the nuts.

Lightly flour a work surface and turn dough out onto it.

Lightly sift flour over dough.

Cut dough in half.

Turn one piece so that it is completely dusted with flour.

Form elongated oval about 10 inches long.

Place on baking sheet.

It may break apart, so just reshape it.

Oval should be 3 inches wide in middle and 1/2-3/4 inches high.

Bake 2 sheets at a time for 50 minutes reversing sheets top to bottom and front to back once during baking.

Remove from oven.

Reduce oven temp to 275 degrees .

Peel away foil.

With serrated bread knife, cut 2/3 - 3/4 inches diagonal strips.

Place them cut side up on baking sheet.

Turn biscotti upside down and continue to bake until dry about 15 - 20 minutes.

Do not overbake.

Cool and store in airtight tins.

very very delicious, the dough is almost like cake batter. Quite possibly the best sugar cookie I have ever eaten.