Chocolately Almond Biscotti

Bite-sized and crispy, perfect for dunking, biscotti and coffee are a match made in heaven. If you are a fan of teatime, Italian goodies, or sweets in general, this recipe is for you.

While I was in Italy I found myself drooling outside the windows of cute, little bakeries like this one. 

Those Italians... they're doing it right.

Chocolately Almond Biscotti

     adapted from Cooking Light, March 2009

Ingredients

9.5 oz. flour, about 2 cups

2 tbsp flax seed

½ tsp baking soda

¼ tsp salt

⅓ cup sugar

⅓ cup packed dark brown sugar

2 egg whites

1 egg

1 tsp Brandy

½ tsp vanilla

⅔ cup dark chocolate chips

⅔ cup unsalted almonds, I used sliced almonds

Directions

Preheat oven to 350°F.

Weigh and measure out the flour. Combine flour, flax seed, soda, and salt in a bowl, stirring with a whisk. In the bowl of a standing mixer combine sugars, egg whites, and egg. Beat on high speed for 2 minutes then add in the Brandy and vanilla.

Add flour mixture to egg mixture, stirring until just combined. Fold in chocolate and almonds. 

Divide dough into 3 equal portions - The dough will be sticky. Roll each portion into a 6-inch-long roll on a cookie sheet. Bake at 350° for 28 minutes.

Remove from cookie sheet, cool on a wire rack for 10 minutes. Cut rolls into ½-inch slices. 

Fun Fact: Biscotti means twice-cooked bread.

Arrange sliced biscotti on the cookie sheet and return to the oven. Reduce temperature to 325° and bake 7 minutes on each side. Cool on wire rack before serving.

Enjoy!