Chocolate Almond Biscotti

Makes 30 Biscotti

Ingredients

2 cups flour
2 tsp baking powder
1/2 cup cocoa powder
1 cup + 2 TBS white sugar
3 large eggs
2 TBS grated orange rind
300 g blanched almonds, toasted (about 2 cups or a 10 oz package)
1 beaten egg white for glaze

Direction

Preheat oven to 350F.
Bake the whole almonds at 350F for 5-8 minutes till lightly browned and cool.

Blend the eggs and sugar with a whisk. Add the orange rind.
In another bowl, mix the flour, cocoa, and baking powder.
Add this to the egg mixture and mix well.
Add the cooled almonds and mix till evenly distributed.

Line a baking sheet with parchment paper.
Dust your hands with flour - as the dough will be sticky.
Divide the dough into two parts. Shape into a log, and pat down so the dough is about 9" long and 3/4" high.  Brush with the beaten egg white.

Bake for 25-30 minutes.

Cool for 15 minutes.

While still warm, slice diagonally to 1/4" slices.

Reduce oven to 300F.

Place the sliced biscotti on the baking sheet and bake for about 5 minutes, turn them over, then bake another 5 minutes till they are dried.  Cool on a rack.  For crispier biscotti, bake a little longer.

You can dip them in melted chocolate if you like.