Chocolate Almond Biscotti

Ingredients:
Whole Almonds- 100 gms,
Chocolate coarsely chopped-100gms ( any chocolate of your liking),
Light brown sugar- 3/4 cup,
All purpose flour or maida- 1 and 3/4 cup ( sifted),
Unsweetened cocoa pwd- 1/3 cup,
Egg- 3,
Instant coffee - 1 tbsp,
Baking soda- 1tsp,
Salt - 1/4 tsp,
Vanilla essence- 1 and 1/2 tsp.

Method:
Preheat oven to 350 F or 180 C
Line your baking tray with butter paper.
Roast the almonds in a baking sheet for 5 to 8 minutes.
Cool and coarsely chop.

Reduce the oven temperature to 300 F or 150 C
Place the coarsely chopped chocolate and brown sugar in a blender or processor and process till chocolate is very fine.

Sieve and then whisk together flour,cocoa pwd ,expresso coffee,baking soda and salt.

In bowl of your mixer beat the eggs and vanilla until combined ( 1 minute).

Add the chocolate and sugar and beat till combined ( few seconds).

Add the flour mixture and beat until a stiff dough form,adding the almonds about half way through mixing the flour. 

Dust some flour on the counter and dump the dough on it.

With floured hands gather the dough and divide into half.

Roll each half of dough on a lightly  floured surface into a 10 inch log and 2 inch wide.

Transfer the logs to the prepared baking sheet spacing about  2 and 1/2 inch to 3 inches apart.

( since the log is going to expand we have to leave some space in between the logs)
Bake until almost firm to the touch,about 35 to 40 minutes.

Remove from oven and place on wire rack for 10 minutes.
Using a long spatulla, transfer the log to a cutting board ( you can gently lift the log by hand too- it is warm but not hot)

Using a cutting sharp knife or serrated knife cut the dough into 3/4 inch thick on the diagonal.

Arrange the slices cut side down on the baking sheet.

Bake for 15 minutes.

Turn the slices over and bake until crisp and dry about 15 minutes.

Remove from oven and let cool on wire rack.
I have made Almond biscotti too, but I like the chocolate one better ,they are more crisp.

Goes very well with coffee and tea.
Can be stored in airtight containers for a month.
Makes 30 Biscottis.