Baking Timeout - Chocolate Almond Biscotti

So I introduced my love for baking way back when on my baking page and I have been baking up a storm lately so I wanted to share some of my results. 

My hunny is from Sicily so I wanted to try and make something that he grew up eating.  After a lot of recipe searching, I settled on Chocolate Almond Biscotti.  It is a recipe from "Baking From My Home To Yours" by Dorie Greenspan.  (If you are a fellow baker, I would suggest you pick it up.  It is my "go to" baking cookbook)

Here are some snapshots from my batch.  Below my pictures is the recipe.

My dry ingredients mixture

Creaming the butter and sugar

Creamed butter/sugar mixture after adding the eggs and vanilla

Added my dry ingredients

Getting ready to add in my chocolate pieces and almonds

Ready to form my logs...

Logs formed and ready for the first baking

After the second baking

I got 5 stars!!  

RECIPE:
2 cups all purpose flour
1/2 cup unsweetened cocoa powder
2 tablespoons instant espresso powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, at room temperature
1 cup sugar
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
1 cup chopped almonds, blanched or unblanched
4 ounces bittersweet chocolate, coarsely chopped, or 3/4 cup store-bought mini chocolate chips
sugar, for dusting

Getting ready: Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment or silicone mat.

Sift together the flour, cocoa, espresso powder, baking soda, baking powder and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed until pale, about 2 minutes; the mixture may be crumbly. Scrape down the sides of the bowl, add the eggs and vanilla and beat for another 2 minutes; don't worry if the mixture looks curdled. Reduce the mixer speed to low and mix in the dry ingredients in 3 additions, mixing only until a dough forms. Scrape down the sides of the bowl. Mix in the chopped nuts and chocolate, then turn the dough out onto a work surface and knead in any dry ingredients that might have escaped mixing.

Divide the dough in half. Working with one half at a time, roll the dough into 12 inch long logs. Flatten both logs with the palm of your hand so that they are 1/2 to 1 inch high, about 2 inches across and sort of rectangular, then carefully lift the logs onto the baking sheet. Sprinkle each log with a little sugar.

Bake the logs for about 25 minutes, or until they are just slightly firm. The logs will spread and crack - and that's just fine. Remove the baking sheet from the oven, put it on a cooling rack and cool the logs for about 20 minutes. (Leave the oven on.)

Working with one log at a time, using a long serrated knife, cut each log into slices between 1/2 and 3/4 inch thick. Stand the slices up on the baking sheet - you'll have an army of biscotti - and bake the cookies again, this time for just 10 minutes.

Transfer the biscotti to a rack to cool.

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