Almond and Chocolate Chip Biscotti
2/3 cup sugar
1 tsp vanilla
1 cup white flour
2/3 cup whole wheat flour
1 tsp baking powder
3/4 cup almonds, chopped into small slices and toasted
1/2 cup semisweet or dark chocolate chips
To toast almonds, place almond pieces on a baking sheet and bake at 350 degrees until lightly toasted, approximately 8-10 minutes. Let almonds cool, and leave oven on at 350.
Beat sugar and eggs until smooth, and add vanilla. In a separate bowl, combine flour and baking powder, and then fold dry mixture into wet. Add almond pieces and chocolate, and combine.
Place dough on baking sheet and form into a log approximately 4 inches wide and 12 inches long. Bake for 15-20 minutes until firm. Let cool 10 minutes, then place on a cutting board and cut at an angle into slices. Place biscotti slices cut side down back on the baking sheet. Bake 7-10 minutes, turn biscotti over, and bake an additional 7 minutes until both sides are lightly golden brown. Biscotti will be harder and crispier the next day.