Recipe: Chocolate Chip and Almond Biscotti

CHOCOLATE CHIP AND ALMOND BISCOTTI

6 ounces (1 1/4 cups) whole blanched (skinned) almonds
2 cups sifted unbleached flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup minus 2 tablespoons granulated sugar
12 ounces (2 cups) semisweet chocolate morsels
2 eggs (graded large)
1 teaspoon vanilla extract
2 tablespoons whiskey or brandy

In a shallow pan, toast a single layer of almonds in a 350-degree oven for 12 to 15 minutes, shaking a few times until the almonds are lightly colored and have a delicious, toasted smell when you open the oven door. Set aside to cool.

Adjust two racks to divide the oven into thirds, and preheat to 375 degrees F. If possible, use cookie sheets with two or three flat edges; otherwise, use any sheets upside down. Line with baking parchment or aluminum foil, shiny side up.

Sift the flour, baking soda, baking powder and salt into a large bowl. Add the sugar, and stir to mix. Place about a half cup of these dry ingredients in the bowl of a food processor that has a metal chopping blade. Add about half a cup of the toasted almonds and process for about half a minute, until the nuts are fine and powdery.

Add the processed mixture to the sifted ingredients in the large bowl. Add the remaining toasted almonds and the chocolate morsels and stir to mix.

In a small bowl, beat the eggs with the vanilla and whiskey or brandy just to mix. Add the egg mixture to the dry ingredients and stir until the dry ingredients are moistened.

Place a length of baking parchment or wax paper on the counter next to the sink. Turn the dough out onto the parchment or wax paper. Wet your hands with cold water - do not dry them - and press the dough into a round mound.

With a long, heavy, sharp knife, cut the dough into equal quarters. Continue to wet your hands as you form each piece of dough into a strip about 9 inches long, 2 1/2 inches wide and 1 inch high (press the dough into shape, rather than roll it). The ends should be rounded. Place two strips crosswise on each of the lined sheets.

Bake for 25 minutes, reversing the sheets top to bottom and front to back once during baking.

Remove the sheets from the oven, and slide the parchment or foil off the sheets. With a metal spatula, transfer the baked strips to a large cutting board, and cool for 20 minutes.

Reduce the oven temperature to 275 degrees.

With a serrated French bread knife, carefully cut on a sharp angle into slices about 1 inch wide. Cut slowly with a sawing motion. Place the slices, cut side down, on the two unlined sheets.

Bake the two sheets, turning the slices upside down and reversing the sheets top to bottom and front to back once during baking. Bake for about 25 minutes (depending on the thickness) until dry. Turn the oven heat off, open the door and let the biscotti cool in the oven. When cool, store in an airtight container.

Makes about 40 biscotti
Source: Maida Heatter's Book of Great Chocolate Desserts by Maida Heatter