Recipe By : Ladies' Home Journal, Jan 1995
Serving Size : 60 Preparation Time :0:35
Categories : Biscotti Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 c Whole almonds
1 3/4 c All-purpose flour
1/3 c Unsweetened cocoa powder
1 tb Instant coffee or espresso
1 ts Baking soda
1/4 ts Salt
1/3 c Semisweet chocolate chips
2 lg Eggs
2 lg Egg whites
1 c Sugar
1 ts Vanilla extract
1/2 ts Almond extract (optional)
Position racks in upper and lower 3rd of oven. Heat oven to 350°F.
Place almonds in jelly-roll pan and toast until golden. Cool nuts
completely. Coarsely chop.
Reduce oven temperature to 300°F. Line cookie sheet with parchment
paper.
Whisk flour, cocoa, espresso, baking soda, and salt together in bowl.
Place 1/4th of flour mix and chocolate chips in food processor;
process until very fine. Combine with remaining flour mix. Set aside.
Whisk whole eggs, egg whites, sugar, vanilla, and almond extract in
bowl until frothy. Stir in dry ingredients and nuts. Mix will be
thick and sticky.
Spoon batter into three 12 x 2-1/2" strips, at least 2-1/2" apart, on
prepared cookie sheet. Even edges with metal spatula.
Bake 45 minutes on lower rack. Cool on sheet on wire rack 10 minutes.
Leave oven on.
Transfer loaves from parchment to cutting board. Cut into 1/2" slices
with serrated knife. Arrange cut side down on cookie sheet. Bake
12 minutes per side. Cool.
