Chocolate Chip and Almond Biscotti
From the kitchen of Susan Dyer
3 ¼ cups all purpose flour
¾ teaspoon baking soda
¾ teaspoon baking powder
12 tablespoons unsalted butter, room temperature, cut into pieces
1 ¾ cups granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 ½ cups sliced almonds
1 6 ounce package (1 cup) mini semi-sweet chocolate chips
Sift together flour, baking soda, and baking powder. Set aside.
In a large bowl and with an electric mixer set on medium speed, cream together butter, sugar, and vanilla until smooth.
Add eggs, one at a time, beating well after each addition.
Mix in almonds and chocolate chips.
Reduce mixer speed to low. Gradually add flour mixture, beating until just incorporated.
Cover and refrigerate for at least 2 hours or overnight.
Line a baking sheet with parchment paper.
Preheat oven to 350 degrees.
Divide cookie dough into two equal portions.
Shape each portion into a 2 by 16 inch log.
Place logs, 3 inches apart, on parchment-lined baking sheet.
Expect the logs to spread as they bake.
Bake in center of oven for 35 to 40 minutes (should be light golden brown).
Remove from oven and cool approximately 10 minutes.
Lower oven temperature to 325 degrees.
With a sharp knife, slice logs diagonally into ½ inch widths.
Place biscotti, flat side down on ungreased, unlined baking sheets and bake until browned (about 10 to 15 minutes).
Remove from oven. With a metal spatula, transfer onto wire rack and cool completely.
Store in airtight container. May be frozen.