![Double Chocolate Almond Biscotti (1)](https://farm1.staticflickr.com/11/15558581_9da0f36798_q.jpg)
The chocolate and almonds need to be chopped. I sifted the cocoa powder to get rid of clumps.
![Double Chocolate Almond Biscotti (2)](https://farm1.staticflickr.com/10/15558595_1bcf11a787_q.jpg)
Forming the logs is tricky because the dough is very dry. You want them very firm as trapped air will expand and cause cracks.
![Double Chocolate Almond Biscotti (3)](https://farm1.staticflickr.com/10/15618484_d5d6ac4e30_q.jpg)
After the first bake, the logs are sliced and baked again to dry and crisp them.
![Double Chocolate Almond Biscotti (4)](https://farm1.staticflickr.com/10/15618459_2dd3dc2d98_q.jpg)
Ready for dunking in coffee, vin santo or tea.
Recipe from
In The Sweet Kitchen by Regan Daley
Notes: Logs broke while slicing after first bake. Try slicing while still warm.
Leave a comment