Chocolate Dipped Chocolate-Almond Biscotti

And the people thus spake, “We have tasted of this New Biscotti, and it is good.”

And so, upon the day of the Feast of Lights at English Bay, many ate of the biscotti and were satisfied.

Thus it came to pass that the people proclaimed the recipe to be of high quality, and henceforth deemed worthy of the masses.

And so it shall be revealed unto thee:

What you need:

1 & 1/4 cups peeled almonds, toasted

1/2 cup butter

1/4 teaspoon salt

1 cup flour

1 cup cocoa powder

1 & 1/4 teaspoons baking powder

2 eggs

3/4 cup white sugar

1 tablespoon almond extract

for the chocolate dip:

5oz chocolate

2 tablespoons butter

What you do:

1.  Use a coffee grinder or food processor to finely grind toasted almonds.

2.  Mix 1/2 cup of the butter and 1 cup of the almonds, along with the salt, until it is fluffy.

3.  Whisk eggs, sugar and almond extract in a large bowl.

4.  Sift the flour, cocoa and baking powder and hand-mix into the egg mixture.

5.  Add the nut and butter mixture, and stir until it is just incorporated.

6.  Line a cookie sheet with parchment paper, and form the dough into two long, flat logs. I like my biscotti to be a bit smaller, so if you want larger cookies, then make one log and add about five minutes to the baking time.

7.  Bake at 350F for 25 minutes.  When it comes out of the oven, allow it to cool on the pan for about half an hour.

8.  Slice the logs into cookies, and put them back on the parchment paper.  Bake for 15 minutes more, then cool on wire racks.

9.  Melt the butter and chocolate in a double boiler (I use a pot with a bowl on top).  The key here is to make sure you don’t get any water into the chocolate; it will seize up and become clumpy.

10.  Dip each cooled biscotti in the chocolate (I had to spread it on a bit), then sprinkle a little of the remaining almond flour on top of each.

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