These are crisp and crunchy. The texture comes from baking the cookie twice. The second baking draws out the moisture and how long they are baked determines how crisp and crunchy they will be. They are real easy to make.
CHOCOLATE ALMOND BISCOTTI (ITALIAN COOKIES)
3/4 cup(s) BLANCHED WHOLE ALMONDS; Toasted And Chopped Coarsely.
2/3 cup(s) SUGAR
1 teaspoon(s) VANILLA
3/4 teaspoon(s) BAKING POWDER
1/8 teaspoon(s) SALT
1 3/4 cup(s) FLOUR
4 ounce(s) SEMI-SWEET BAKING CHOCOLATE SQUARES; Or Bittersweet Chocolate.
Preheat oven to 350 degrees.
Toast almonds for 8 to 10 minutes or until lightly browned and fragrant.
Let cool and then chop coarsely.
Spray a baking sheet with non-stick spray or line with parchment paper.
In bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs on high speed until thick, pale, and fluffy (about 5 minutes).
When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.
At this point beat in the vanilla.
In a separate bowl, whisk together the flour, baking powder and salt.
Add to the egg mixture and beat until combined.
Fold in the chopped almonds and chocolate.
Transfer the dough to your baking sheet and form into a log, about 12 inches long and 3 1/2 inches wide.
You may have to dampen your hands to form the log as the dough is quite sticky.
Bake for 25 minutes, or until firm to the touch.
Remove from oven and let cool on a wire rack for about 10 minutes.
Transfer log to a cutting board and, using a serrated knife, cut log into slices 3/4 inch thick on the diagonal.
Place the biscotti, cut side down, on the baking sheet.
Bake 10 to 15 minutes, turn slices over, and bake another 10 to 15 minutes or until golden brown.
Remove from oven and let cool.
Drizzle with melted chocolate chips if desired.
I melt the chips (about ½ cup) in a small, heavy-duty plastic bag.
Microwave on HIGH for 30 to 45 seconds; knead, reheat if necessary.
Don't let it get to hot.
Cut a tiny corner from bag and drizzle over cooled biscotti.
Let stand until chocolate is set.
Store in airtight container at room temperature.
Makes about 16 biscotti.