Chocolate Biscotti

• 3 oz. whole almonds
• 1 3/4 c. plus 2 Tbsp. all purpose flour
• 1/3 c. unsweetened Dutch process cocoa
• 1 Tbsp. instant coffee or Espresso powder (optional)
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 3/4 oz. semi-sweet chocolate morsels
• 1 c. granulated sugar
• 2 eggs
• 2 egg whites
• 1 tsp. vanilla
• 1/2 tsp. almond extract (optional)

1. Adjust oven racks to divide oven into thirds.
2. Preheat oven to 350u0b0.
3. Spread almonds in single layer in shallow baking dish and bake on lower oven rack until lightly browned and crisp, 10 to 15 minutes.
4. Let cool completely; coarsely chop and set aside.
5. Lower oven temperature to 300u0b0.
6. Line baking sheet with parchment paper. In small bowl with wire whisk, combine flour, cocoa, coffee powder (if using), baking soda and salt.
7. In food processor, combine chocolate morsels and 1/2 cup flour mixture.
8. Process until mixture resembles coarse crumbs.
9. Stir in remaining flour mixture and set aside.

whole almonds, flour, dutch, coffee, baking soda, salt, semisweet chocolate morsels, sugar, eggs, egg whites, vanilla, almond

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1055795 (may not work)