Almond Choco Chips Biscotti

Almond choco chips biscotti

I got bored of those same old biscuits and cookies. So, I decided to try out these biscottis. They are thin, brittle and crunchy biscuits which are double baked to give them that extra crunch. They are not as crumbly or flaky as the biscuits we ordinarily have. Dip them in tea or coffee and enjoyyyy.....

Ingredients

3/4 cup  blanched almonds

2/3 cup white sugar

2 eggs, beaten

1 teaspoon vanilla essence

1 teaspoon baking powder

 1/4 teaspoon salt

1 3/4 cup flour

2/3 cup choco chips

Preheat oven to 180 degrees C.  Toast almonds for 8-10 minutes and then chop them coarsely.

Beat the sugar and eggs until thick, pale, and fluffy. Add the vanilla essence. Whisk together the flour, baking powder and salt.

Add to the egg mixture and beat until combined. Fold in the chopped almonds and chocolate.

Roll the dough on a well floured surface and shape into a log. 

Bake for about 25 minutes or until firm to the touch. 

Cool on a wire rack for about 10 minutes.

Reduce oven temperature to 165 degrees C. Cut the log into diagonal slices. . .

Bake the slices for about 8-10 minutes, turn slices over, and bake for another 8-10 minutes or until golden brown.