Chocolate Almond Biscotti

Ingredients

• ½ cup unsalted butter, room temperature
• ¾ cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 ¼ cup all-purpose flour
• 1 ½ teaspoon baking powder
• ¾ teaspoon salt
• 150g chopped dark chocolate
• ¾ cup whole almonds, unsalted

Directions

1. In a large bowl, beat together the butter and sugar until light and fluffy. Add in the eggs, one at a time, mixing well after each addition followed by the vanilla and almond extracts.
2. In a separate bowl, whisk together the flour, baking powder, and salt. Stir in the chopped chocolate and almonds.
3. Add the dry ingredients into the wet and stir just until combined. Cover the bowl and set aside in the fridge to chill for at least 30 minutes or for up to two days.
4. When ready to bake, heat your oven to 350ºF and line a large sheet pan with parchment paper. Divide the dough in half and form each into approximately a 3- by 8-inch rectangle. Transfer onto your prepared sheet pan, leaving at least 5 inches between the loaves. Bake for 25 to 30 minutes or until lightly golden brown and slightly set.
5. Remove your biscotti from the oven and allow it to cool slightly on the baking sheet for 10 to 15 minutes.
6. Lower your oven to 325ºF and slice each biscotti loaf into around 15 cookies. I like to do mine on a bit of an angle – it gives you longer biscotti and a nicer looking cookie. Place the biscotti cut side down back onto your sheet pan. Bake for an additional 15 minutes. Flip the cookies over and bake for another 5 minutes. This flip is not totally necessary, but it does give your biscotti a more even colour and texture.
7. Remove the biscotti from the oven and allow to cool on a wire rack.
8. The biscotti will store in an airtight container or large zip top bag at room temperature for up to 1 month.