BLESS THIS MESS
This recipe is for a chocolate chip and almond biscotti that is dipped in chocolate at the end. These baked goodies are crunchy and hard which makes them perfect to dip in milk, tea or coffee.
Heat your oven to 325 degrees F. Draw 2, 8x3 inch rectangles on a piece of parchment paper spaced a few inches apart Place the parchment paper, drawn side down, on a rimmed baking sheet.
Pulse 1 cup of the toasted almonds in food processor until coarsely chopped and remove from food processor. Set aside. Add the remaining almonds to the food processor and process until finely ground.
Add the flour, baking powder and salt to the food processor. Process until combined and remove from the food processor.
Add 2 eggs to the empty processor and process until light in color and doubled in size. 3-4 minutes Add the sugar to the eggs, ¼ of a cup at a time, pulsing well in between each addition.
Add melted butter and vanilla pulse to mix. Place egg mixture in a large bowl and add half of the flour mixture. Carefully fold in flour until just combined.
Add remaining flour, almonds and chocolate chips and fold until combined. Divide flour in half and shape into loaves using marked parchment paper as a guide.
Brush tops with egg wash. Bake 25-30 minutes or until deeply golden. Let loaves cool on baking sheet 30 minutes. Once cool, cut on a cutting board with a serrated knife. Cut on a bias (on a diagonal) and ½ inch thick.
Place on a wire cooling rack that is inside a baking sheet and place the cut pieces of cookie on the wire rack, cut side down. Bake another 35 minutes flipping over halfway through baking.
Allow the cookies to cool and then enjoy!