Dark Chocolate Almond Biscotti

The minute i finished the last of these delightful crunchy itallian cookies I knew I had to make more. And the next morning hubby was sad he didn't get any with his morning choffy/coffee. I've been wanting something lately but couldn't figure it out until I ate this. It take a little more time then just drop cookies but it's so worth it. You can dunk it in your coffee like hubby, tea like me, or milk like my two year old. All of them are fantastic.



1/4 cup soft butter (1/2 of a stick)
1 cup sugar
2 eggs
1/4 tsp almond extract
1/2 tsp vanilla extract (I used my new homemade vanilla extract. I'm in love. Never buying vanilla from the store again!)
2 cups flour (i used half whole wheat half all purpose)
1 tsp baking powder
1/4 tsp salt
2/3 cup toasted slivered almonds and dark chocolate chunks (don't measure them together while the almonds are still hot! you don't want melted chocolate)

Directions:
Beat together the sugar and butter till light and fluffy, 3-5 minutes on medium speed with your mixer, beat in the eggs one at a time, then both the extracts, until incorporated, about 30 seconds.
Using low speed on your mixer, mix in the dry ingredients.
Stir in the toasted almonds and chocolate chunks. (to toast the almonds just put dry slivered almonds in a pan and toasted on medium heat for about 2 minutes until the start to become fragrant and lightly golden)

Split the dough in half and using floured hands and a lightly floured counter shape the dough into two 2"x13" loafs and place on a lined cookie sheet
Bake at 350' til they are golden, about 30-35 minutes. Transfer the baking sheet to a wire rack and let cool for 10 minutes. Meanwhile, lower the oven temperature to 325'

Transfer the loafs to a cutting board using a wide spatula or two. Slice each loaf on the diagonal into 1/2 inch thick slices using a serrated knife. Lay the slices about 1/2 inch apart, cut side down.

Bake until the slices are crisp and golden on both sides, about 15 minutes. Let cool before serving.

Enjoy that delightful crunch. 

Adapted from America's Test Kitchen cookbook (cuz I never follow recipes. I'm a rebel like that yo)