DARK CHOCOLATE-ALMOND BISCOTTI

1 1/3 cups whole almonds, with skins
1 3/4 cups unbleached all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
1 bag (6 ounces) semisweet chocolate chips
4 large eggs
1 teaspoon vanilla extract
Water, as needed
Sugar, for rolling

Heat oven to 350 degrees F.

Spread whole almonds on sheet pan, and toast in oven for 15 to 20 minutes, or until nuts are dark golden and aromatic. Check and stir frequently to avoid burning. Let almonds cool.

Meanwhile, line one large or two small baking sheets with parchment; set aside.

In mixer bowl, combine flour, sugar, cocoa, baking soda, salt, chocolate chips, and cooled almonds.

Combine eggs and extract; slowly add to flour, mixing at low speed or by hand. Mix well. Only if dough should fail to come together, add a little water, a teaspoonful at a time. Dough consistency should be moist without sticking to your hands.

Turn dough onto a clean surface. Form dough into a log; divide into 4 equal pieces. On a clean surface, roll each piece in sugar; shape each into a log and place on lined pan. Press dough gently to 1/2-inch thickness, allowing space from end of pan because it will spread in baking.

Bake at 350 degrees for 30 to 45 minutes, until surface springs back when lightly pressed at center. Rotate pan at 15 to 20 minute intervals for even browning. Remove trays to rack.

When the loaves are cool enough to handle, transfer to a cutting board. With a sharp knife, cut 1/2-inch slices. (Doganiero uses a chef's knife to cut diagonal slices; others favor straight cuts, lengthwise or crosswise, using a serrated knife.) Arrange biscotti slices on the parchment-lined pan.

Reduce oven to 325 degrees F, and return to oven for 15 to 20 minutes until biscotti are slightly browned and thoroughly dried. Watch carefully, turning pan as needed, to avoid scorching. Let cool. Store in an airtight container.

Makes 48 cookies