Chocolate Almond Biscotti

Serves 26

2 and 1/2 cups flour
2 cups sugar
3/4 cup cocoa powder
5 eggs
1 tsp. baking soda
1 tsp. vanilla extract
1/2 tsp. salt
1 cup chopped almonds

1. Preheat oven to 350 degrees.

2. Mix all above ingredients except for the almonds. Dough will be thick and sticky. Add the almonds.

3. Coat two baking sheets with cooking spray. Roll dough into two loaves about 3/4 inch thick. Place one loaf on each baking sheet.

4. Bake for 30 minutes, or until loaves are soft like muffins. Remove loaves from the oven, and reset the oven to 325 degrees.

5. Allow loaves to cool for 30 minutes, then cut into 1/2 inch slices. Place slices on their sides on the baking sheets, and return to the oven for 15 minutes.

6. Flip the slices over and bake for 15 more minutes. Let cool, and serve with tea.

Note: Biscotti keeps very well. It can keep upwards of a month in an airtight container.

Recipe courtesy of Ashley Wright,from my Nutrition class. Ashley bakes these biscotti for several local coffee houses.