Mocha Almond Biscotti {12 Weeks of Christmas Treats}

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Now that Thanksgiving haspassed, we are officially in the Christmas season!  It seems so much closer from this side ofThanksgiving, doesn’t it?
Today I have another greatcookie that would be equally wonderful on holiday cookie trays or wrapped in apretty bag to give to friends or co-workers. After all, who doesn’t like a delicious piece of chocolaty biscotti withtheir morning coffee?


Mocha Almond BiscottiAdapted from ChristinaMarsigliese
1 ¾ cup all purpose flour1/3 cup dutch processed cocoapowder (I used Hershey’s Special Dark)½ tsp baking powder½ tsp baking soda½ tsp ground cinnamon¼ tsp salt¾ tsp instant espresso¾ cup sliced almonds¼ cup semi sweet chocolatechips¼ cup unsalted butter, meltedand cooled to room temperature2 large eggs, at roomtemperature1 tsp pure vanilla extract¾ cup granulated sugar1 large egg, well beaten

Preheat the oven to 350degrees F and line a baking sheet with parchment paper or a silpat.
In a large bowl, whisktogether the flour, cocoa powder, baking powder, baking soda, salt, cinnamon,and espresso powder.  Stir in the almondsand chocolate chips and set aside.
In a separate bowl, whisktogether melted butter, eggs, and vanilla until thoroughly combined.  While whisking continuously, pour the sugarinto the egg mixture in a steady stream. Continue whisking until smooth and combined.
Pour the liquid ingredientsinto the dry ingredients and stir until combined, gently kneading with your handsif necessary.  The dough will be verythick.
Form the dough into a 13x4inch log on the prepared baking sheet, taking care to spread the dough evenlyand round the edges.  Lightly brush thesides and top of the dough with the beaten egg. Bake in the preheated oven for 20-25 minutes or until the top isbeginning to crack.
Transfer the biscotti and panto a wire rack and cool for 15-20 minutes. Then, move the biscotti to a cutting board and cut pieces ¾ inch wide ona sharp diagonal.  Place the pieces,upright, back onto the lined baking sheet.
Reduce the oven temperature to300 degrees F and bake for another 15-20 minutes or until the biscotti iscrisp.  Cool completely and store in anairtight container.  Serve with coffee,tea, or milk for dunking!

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