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CHOCOLATE ALMOND BISCOTTI




List of Ingredients



• 2 EGGS
  
• 2 EGG WHITES
  
• 1 TEASPOON VANILLA
  
• 1/2 TEASPOON ALMOND EXTRACT
  
• 1 CUP SUGAR
  
• 2 CUPS FLOUR
  
• 1/3 CUP SWEETENED COCOA
  
• 1 TABLELSPOON INSTANT ESPRESSO COFFEE
  
• 1 TEASPOON BAKING SODA
  
• SALT TO TASTE
  
• 1 CUP WHOLE UNBLANCHED ALMONDS, LIGHTLY TOASTED
  






Instructions



1. PREHEAT OVEN TO 325°. LIGHTLY SPRAY BAKING SHEET.
   
2. COMBINE EGGS, EGG WHITES AND EXTRACTS IN A BOWL MIXING THOROUGHLY.
   
3. ADD SUGAR, FLOUR, COCOA, ESPRESSO COFFEE, BAKING SODA AND SALT. MIX UNTIL DOUGH FORMS. STIR IN ALMONDS.
   
4. TURN THE DOUGH ONTO A LIGHTLY FLOURED SURFACE. WITH FLOURED HANDS, KNEAD DOUGH SEVERAL TIMES. DIVIDE THE DOUGH IN HALF.
   
5. FORM THE DOUGH INTO 2 RECTANGULAR LOGS, 15" LONG BY 2" WIDE.
   
6. PLACE ON BAKING SHEET ABOUT 3" APART AND BAKE FOR 40 MINUTES UNTIL TOPS ARE SLIGHTLY GOLDEN AND FIRM TO THE TOUCH. REMOVE FROM OVEN AND LET COOL FOR 10 MINUTES.
   
7. REDUCE OVEN TO 275°.
   
8. PLACE LOGS ON CUTTING BOARD AND USING A LONG SERRATED KNIFE, CUT INTO 1/2 TO 3/4" DIAGONAL SLICES.
   
9. ARRANGE CUT SIDE DOWN ON BAKING SHEET AND BAKE 7 TO 8 MINUTES.
   
10. TURN OFF OVEN AND ALLOW BISCOTTI TO REMAIN IN OVEN FOR 15 MINUTES LONGER. REMOVE FROM OVEN AND COOL COMPLETELY. STIRE IN AN AIRTIGHT CONTAINER.
    
11. YOU CAN DIP COOLED BISCOTTI HALFWAY INTO MELTED CHOCOLATE, THEN PLACE ON WAXED PAPER TO COOL AND DRY.
    
12. 40 BISCOTTI