Today I bring you another old stand by recipe of mine. It’s a great recipe for when you have four extra egg whites kicking around after making custard. This recipe was given to me by a really good friend. Since then we’ve grown apart but every once in a while when I make this biscotti I remember the great times we had together. I like to eat them by dunking them into a latte or espresso but the kids like them with plain old milk. You could also dip them into tea or wine. The thought of dipping them into wine kind of grosses me out but apparently some people like it.
Chocolate Almond Biscotti
1 3/4 cup flour
2/3 cup cocoa
1 tbsp espresso powder or ground espresso
1 tsp baking soda
1 cup chocolate chips
3/4 cup toasted almonds (slivers or slices)
4 egg whites
1 cup sugar
1 tsp vanilla or almond essence
Set oven at 350 F. Place almonds on cookie sheet (I always use a sheet of baking paper) and toast until golden. Combine dry ingredients and cooled almonds, then chocolate chips in a medium bowl. Make a well in the centre of dry ingredients.
In a smaller bowl break up the egg whites and gradually add sugar while whisking continuously. When done, whisk in essence. Add to dry ingredients. Stir a couple of times then turn out onto a surface to mix by hand. Mixture should end up pretty dry.Divide dough into two equal portions and shape into two similar rectangles either on the counter or on the baking sheet if that’s easier.
Bake for 30 minutes. Remove from oven and let cool for 10 minutes. Cut into slices width wise and place the slices cut side down back onto the baking sheet.
Bake one side for another 10-12 minutes and then flip over to the other side and bake for another 10-12 minutes.