Chocolate Biscotti

Ingredients

• 2 cups flour
• 3/4 cups top-quality cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs, at room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup almonds, toasted and very coarsely-chopped
• 3/4 cups chocolate chips
• 1 large egg
• 2 tablespoons coarse or crystal sugar

Directions

1. Set the oven for 350F (180C) degrees.
2. In a small bowl, sift together the cocoa powder with the flour, baking soda, and salt.
3. In a large mixing bowl, beat the sugar with the 3 eggs, vanilla extract, and almond extract. Stir the sifted mixture in gradually, then mix in the almonds and chocolate chips until the dough comes together.
4. Line a baking sheet with parchment paper or a silicone mat. Divide the dough into 2 equal pieces. Dust your work surface lightly with flour, then shape each piece into a log as long as the baking sheet. Move the logs to the prepared sheet, leaving space between them.
5. Press the logs gently to flatten the tops. Beat the remaining egg and brush it generously over the dough; you will not need all of it. Scatter the coarse or crystal sugar over the top, then bake for 25 minutes, until the dough feels firm when touched.
6. Take the cookie dough out of the oven and let it cool for 15 minutes. Move it to a cutting board and use a serrated bread knife to cut diagonal 1/2-inch slices. Arrange the cookies cut side down on baking sheets and bake again for 20 to 30 minutes, turning the baking sheet partway through, until the cookies feel mostly firm. When they are baked, let the cookies cool completely, then keep them in an airtight container for up to two weeks. If you like, dip them halfway in melted chocolate and let them cool until the chocolate hardens.