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Directions

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  1. Roast almonds in the oven, cool down, and coarsely chop into chunks.
  2. Pre-heat oven to 180C.
  3. Beat together sugar, brown sugar, eggs, vanilla, almond extract, and coffee for 3-5 minutes (until the mixture is thick and creamy).
  4. In a separate bowl mix the dry ingredients: flour, cocoa, salt, baking powder, and baking soda.
  5. Add the dry ingredients to the wet mix and combine. The mixture will be stiff but slightly sticky.
  6. Add chocolate chips and almonds.
  7. Split the dough in half.
  8. Transfer to a lightly floured surface and roll into a log shape.
  9. Place the log in a baking tray (lined with parchment paper) and flatten with the palm of your hands to 1″ thick.
  10. Bake for 25 minutes.
  11. Take out the baking tray and place on a wire rack to cool.
  12. Reduce oven temperature to 165C.
  13. Using a sharp cerated knife slice the biscotti into ½” pieces.
  14. Place back on the baking tray and bake for another 8-10 minutes. Turn over the biscotti half way through the cook.

This recipe was adapted from the Joy of Baking & Sally’s Baking Addiction.