These crisp, double-baked Italian cookies are a heart-healthy treat you will make again and again. Blanched almonds, dark chocolate, and vanilla combine for a perfectly sweet respite from a busy day.
Recipe yields 18 servings
Preheat oven to 350°. Toast almonds in a shallow pan for 5 minutes, shaking pan a few times, until almonds are lightly colored. Set aside to cool.
Increase oven temperature to 375°. Line 2 baking sheets with foil, shiny side up.
In a large bowl, stir together flour, baking soda, baking powder, salt and sugar. Place 1/2 cup of dry ingredients into food processor bowl. Add about 1/2 of the toasted almonds and process for 30 seconds.
Return mixture to remaining dry ingredients and stir in the remaining half of the almonds and chocolate chips. In a large measuring cup, beat eggs and vanilla with a fork to blend. Stir egg mixture into dry ingredients until moistened. With wet hands, divide dough into 4 portions. Keeping hands wet, form each quarter into strips about 4 inches long, 2 inches wide and 1/2 inch high. Round the ends. Place 2 strips on each of the baking sheets.
Bake for 25 minutes. Using a metal spatula, transfer the slabs to a rack and let cool for 20 minutes.
Reduce oven temperature to 275°.
On a cutting board, with a serrated knife, carefully cut slabs at an angle into slices about 1/2 inch wide. Place the slices, cut side down, onto baking sheets. Bake for an additional 25 to 30 minutes, until the biscotti are crispy and lightly toasted. Turn oven off and open oven door slightly, allowing biscotti to cool in oven. When cool, store in airtight container.