inspired by a recipe from Joy of Baking that was adapted from David Lebovitz 'Room for Dessert'
Makes about 16 biscotti
3/4 cup sliced toasted almonds
2/3 cup sugar
2 large eggs
1 tsp almond extract
1 tsp baking powder
1/4 tsp salt
1 3/4 cups whole wheat pastry flour
4 oz bittersweet chocolate chunks
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
In a large bowl, using an electric mixer, beat the sugar and eggs on high until thick, pale and fluffy. About 5 minutes. Beat in the almond extract. In a separate bowl, whisk together the flour, baking powder and salt. Add to the egg mixture and beat until combined. Fold in the almonds and chocolate chunks.
Divide dough in half and transfer to the baking sheet. Form each into an 8 x 2 inch log. You will want to dampen your hands as this dough is quite wet and sticky. Bake for 25 minutes or until firm to the touch. Remove from oven and allow to cool on a wire rack for about 10 minutes.
Reduce heat to 325 degrees. Transfer logs onto a cutting board and using a serrated knife cut 1/2 inch slices on the diagonal. Place biscotti cut side down on the baking sheet and bake for another 10-15 minutes, turning once until golden brown. Allow to cool on a wire rack for about an hour.
Store in an airtight container.
