Now that Thanksgiving has passed, we are officially in the Christmas season! It seems so much closer from this side of Thanksgiving, doesn’t it?
Today I have another great cookie that would be equally wonderful on holiday cookie trays or wrapped in a pretty bag to give to friends or co-workers. After all, who doesn’t like a delicious piece of chocolaty biscotti with their morning coffee?
Mocha Almond Biscotti
Adapted from ChristinaMarsigliese
1 ¾ cup all purpose flour
1/3 cup dutch processed cocoa powder (I used Hershey’s Special Dark)
½ tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp salt
¾ tsp instant espresso
¾ cup sliced almonds
¼ cup semi sweet chocolate chips
¼ cup unsalted butter, melted and cooled to room temperature
2 large eggs, at room temperature
1 tsp pure vanilla extract
¾ cup granulated sugar
1 large egg, well beaten
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silpat.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and espresso powder. Stir in the almonds and chocolate chips and set aside.
In a separate bowl, whisk together melted butter, eggs, and vanilla until thoroughly combined. While whisking continuously, pour the sugar into the egg mixture in a steady stream. Continue whisking until smooth and combined.
Pour the liquid ingredients into the dry ingredients and stir until combined, gently kneading with your hands if necessary. The dough will be very thick.
Form the dough into a 13x4 inch log on the prepared baking sheet, taking care to spread the dough evenly and round the edges. Lightly brush the sides and top of the dough with the beaten egg. Bake in the preheated oven for 20-25 minutes or until the top is beginning to crack.
Transfer the biscotti and pan to a wire rack and cool for 15-20 minutes. Then, move the biscotti to a cutting board and cut pieces ¾ inch wide on a sharp diagonal. Place the pieces, upright, back onto the lined baking sheet.
Reduce the oven temperature to 300 degrees F and bake for another 15-20 minutes or until the biscotti is crisp. Cool completely and store in an airtight container. Serve with coffee, tea, or milk for dunking!