Milk Chocolate Biscotti

• 113 cups almonds blanched, whole
• 7 ounces chocolate
• 1 3/4 cups flour, unbleached all-purpose sifted
• 1 teaspoon baking soda
• 18 teaspoon salt
• 13 cup cocoa powder
• 1 cup sugar
• 4 large eggs
• 1 teaspoon vanilla extract

1. Toast the almonds in a shallow pan in a preheated 350-degree oven for 12 to 15 minutes, until lightly colored, shaking the pan once or twice.
2. You can tell when they are done by the strong smell of toasted almonds when you open the oven door.
3. Set aside to cool.
4. Cut or break the chocolate into small pieces and place it in the bowl of a food processor fitted with the metal chopping blade.
5. Let stand.
6. Sift together the flour, baking soda, salt, cocoa, and sugar.
7. Add about a cup of these sifted ingredients to the chocolate.
8. Process for about 30 seconds, or until the chocolate is fine and powdery.
9. In a large bowl mix together the processed ingredients with the remaining sifted dry ingredients.
10. Stir in the almonds.
11. In a small bowl beat the eggs with the vanilla just to mix.
12. With a large rubber or wooden spatula stir the egg mixture into the dry ingredients.
13. You might think there is not enough liquid, but there is - just keep stirring.
14. Now place two 20-inch lengths of plastic wrap on the work surface.
15. In order to shape two loaves, spoon a strip of of the dough down the middle of each piece of plastic wrap.
16. Each strip should be 13 to 14 inches long.
17. Flatten the tops.
18. Bake again.

almonds blanched, chocolate, flour, baking soda, salt, cocoa powder, sugar, eggs, vanilla

Taken from recipeland.com/recipe/v/milk-chocolate-biscotti-45929 (may not work)