Chocolate Biscotti with Almonds

By marck

Ingredients

• 1-3/4 C all-purpose flour
• 2/3 C alkalized (Dutch process) coca powder
• 2 tsp baking powder
• 1/2 tsp salt
• 1-1/4 C sugar
• 2/3 C (about 3 ounces) walnut pieces (or almonds), coarsely chopped
• 6 large egg whites
• 2 tsp vanilla extract

Details

Servings 60

Preparation

Step 1

1. Set a rack in the middle level of the oven and preheat to 350 degrees. Prepare two cookie sheets or jelly roll pans covered with parchment or foil.

2. Sift the flour and cocoa into a medium mixing bowl. Stir in the baking powder, salt, sugar, and nuts.

3. Whisk the egg whites and vanilla together and add to the dry ingredients. Use a large rubber spatula to stir the dough together. At first the dough may seem dry, but as the sugar continues to melt, the dough will become softer, and eventually quite sticky.
Scrape the dough out onto a lightly floured surface and press it together. Divide the dough into 2 equal pieces and roll each to a cylinder the approximate length of the pan you are using. Arrange the two pieces of dough on one pan (the other will be used later for toasting the biscotti). Make sure the pieces of dough aren'­t too close to each other or to the side of the pan. Press each down to flatten it with the palm of one hand.

4. Bake the logs of dough for about 30 minutes, or until they are well risen and firm when pressed with a fingertip. Leave the oven on and place racks in the upper and lower thirds.
Cool the baked logs on the pan on a rack.

5. After the logs of dough have cooled completely, use a sharp serrated knife to cut them into 1/2-inch straight or diagonal slices. Arrange the slices, cut side down, on the prepared pans and return them to the oven to toast for about 15 minutes.

6. Cool the toasted biscotti on the pans on racks.

Storage: Keep the biscotti between sheets of wax paper in a tin or plastic container with a tight-fitting cover.