Chocolate Biscottichocolate, low-fat, biscotti 2/3 cup almonds; whole 1 3/4 cup all-purpose flour 1/3 cup unsweetened cocoa powder 1 tablespoon instant coffee; or espresso 1 teaspoon baking soda 1/4 teaspoon salt 1/3 cup semisweet chocolate chips 2 large eggs 2 large egg whites 1 cup sugar 1 teaspoon vanilla extract 1/2 teaspoon almond extract; optional racks in upper and lower third of oven. Heat oven to 350F. 2. Place almonds in jelly-roll pan and toast until golden. Cool nuts comp 3. Reduce oven temp to 300F. Line cookie sheet with parchment paper. 4. Whisk flour, cocoa, espresso, baking soda, and salt together in bowl. 5. Whisk whole egss, egg whites, sugar, vanilla, and almond extract in bow 6. Spoon batter into three 12x2 1/2-inch strips, at least 2 1/2 inches apa 7. Bake 45 min. on lower rack. Cool on sheet on wire rack 10 min. Leave 8. Transfer loaves from parchment to cutting board. Cut into 1/2-inch sli |
