Wholegrain Dark Chocolate Almond Biscotti

Recipe: Wholegrain Dark Chocolate Almond Biscotti

Summary: Comfort cookies with deep chocolaty flavour, and toasted almonds just hitting the right notes. Wholegrain Dark Chocolate Almond Biscotti might just be the answer for comfort food; never mind what the question is!!

Prep Time: 15 minutes
Total Time: 1 hour
Ingredients:

• 75g almonds, toasted, roughly chopped
• 50g unsalted butter
• 75g dark chocolate
• 1 tbsp espresso powder
• 3 eggs
• 1 tsp vanilla extract
• 150g wholewheat flour
• 60g all purpose flour
• 40g almond meal
• 30g good quality cocoa powder
• Pinch of salt
• 1/2 tsp baking soda
• 3/4 tsp baking powder
• 200g brown sugar

Method:

1. Preheat oven to 180C. Line a heavy baking tray with parchment.
2. Melt the butter and chocolate in the microwave, 1 min. Stir until smooth, then stir in espresso powder.
3. In a large bowl stir together wholewheat flour, plain flour, almond meal, cocoa powder, salt, baking powder, baking soda, sugar and chopped almonds.
4. Place the egg and vanilla extract in bowl of stand mixer. Whisk on high speed for 15 seconds, then add melted chocolate mix and stir on low speed for 15 seconds to combine.
5. Add the dry mix and run mixer for 20-30 seconds on slow speed to combine. Don’t over work.
   
6. Turn out onto work surface and divide into 2. Form into 2 long flat logs about 8-10″ long {or as desired}
7. Transfer to prepared baking sheet, brush gently with water, and sprinkle over with brown sugar.
8. Bake for 20-25 minutes, until firm to touch.
9. Remove tray from oven, allow to cool for 5-10 minutes, then slice at an angle as thin as you like with a good sharp serrated knife.
10. Reduce oven temperature to 150C. Return the sliced cookies back to the tray, cut side down {and up of course!} and bake for a further 20-25 minutes until crisp and dry.
11. Cool completely on racks before storing.