Homemade biscotti takes a little work but it's worth it. Instead of chocolate chips, I sometimes use 1/2 of a dark (70%) chocolate bar, chopped into small pieces. The darker the chocolate, the more health benefits. And toasting the almonds is a must. - Jenny Jones
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder, preferably Dutch processed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 eggs
- 3 Tablespoons vegetable oil
- 3/4 cup sugar
- 1 teaspoon vanilla
- 1/3 cup chocolate chips or dark chocolate pieces
- 2/3 cup whole raw almonds, toasted, cooled & coarsely chopped
- Preheat oven to 350° F. Line a large baking sheet with parchment paper.
- Sift dry ingredients onto wax paper or into a bowl. Set aside.
- In a large bowl with an electric mixer, beat the eggs, oil, sugar, & vanilla for 4-5 minutes until it thickens.
- With mixer on low speed add dry ingredients followed by almonds and chocolate. The batter will be sticky.
- Transfer batter to a floured surface and knead it 5-6 times to hold it together, adding a little more flour if needed. Place on baking sheet and with wet hands, shape into an 11 x 4-inch log. Bake for 30 minutes.
- Remove from oven to cooling rack and let stand undisturbed for 10 minutes. Transfer the log onto a cutting board and slice into 1/2” thick pieces with a sharp serrated knife.
- Place cooling rack on top of baking sheet. Carefully place slices on cooling rack & return to oven. Turn the oven off and leave biscotti in for 20-30 minutes, or until they feel dry. Remove and cool completely on the rack.
For Whole Wheat: use 1 1/3 cups all-purpose flour + 1/2 cup whole wheat pastry flour