- ½ cup almonds, lightly toasted and coarsely chopped
- 1 large egg
- 1 tablespoon milk
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup all-purpose flour
- ½ cup light brown sugar, packed
- ½ teaspoon baking powder
- pinch of salt
- 6 ounces semisweet chocolate, melted
- Preheat oven to 300°F. Line a rimmed cookie sheet with baking paper. Set aside.
- Beat eggs until frothy and pale. Beat in milk, vanilla and almond extract. Set aside.
- Combine together flour, light brown sugar, baking powder and salt. Mix in almonds. Make a well in the center and our in egg mixture. Stir until combined and mixture forms a dough. If dough is too tough to handle, drizzle a few drops of water or milk.
- Form dough into two and form each half into logs, about 5 inches long and 3 inches wide. Place logs on prepared cookie sheet and bake for 30 to 35 minutes or until firm. Remove from oven and transfer logs to a wire rack. Allow to cool for 10 to 15 minutes or until just warm enough to handle.
- Place one baked log onto a cutting board. Diagonally cut the log into ½-inch thick pieces. Return slices to cookie sheet and bake for another 8 to 10 minutes. Turn biscotti slices over and bake for another 5 to 10 minutes.
- Transfer biscotti onto a wire rack and allow to cool completely. Dip in melted chocolate, if desired.
- For crunchier biscotti, increase baking time of slices to 15 to 20 minutes. Loosely cover cookie sheet with foil, if desired, to keep biscotti slices from browning too much.
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