2 cups flour
3/4 cups top-quality coca-powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs at room temperature
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup toasted almonds very coarsely chopped
3/4 cups chocolate chips
1 large egg
2 tablespoons coarse or crystal sugar (see Notes)
Use a good quality cocoa powder. You can use natural or Dutch-process for these, whichever one you like. Just remember that the chocolate flavour of the finished cookies is dependent on the quality of cocoa powder you use. so it’s worth using a decent one. I use Valrhona. See notes below on on ingredients.
If you like extra-crisp biscotti, you can flip each one over midway during the second baking, in step #6. I sometimes smear one side of the cookies with melted dark chocolate. When dipped in warm espresso, I can’t imagine anything better.
Preheat the oven to 350°F.
In a small bowl, sift together the flour, cocoa powder, baking soda, and salt.
In a large bowl, beat together the 3 eggs, sugar, and vanilla and almond extracts. Gradually stir in the dry ingredients, then mix in the nuts and the chocolate chips until the dough holds together.
Line a baking sheet with parchment paper or a silicone mat. Divide the dough in half. On a lightly floured surface, roll the dough into two logs the length of a baking sheet. Transfer the logs onto a baking sheet, evenly spaced apart.
Gently flatten the tops of the logs. Beat the remaining egg and brush the tops of the logs liberally with the egg. (You won’t use it all). Sprinkle the tops with the coarse or crystal sugar and bake for 25 minutes, until the dough feels firm to the touch.
Remove the cookie dough from the oven and cool 15 minutes. On a cutting board, use a serrated bread knife to diagonally cut the cookies into 1/2-inches slices. Lay the cookies cut side down and bake 5 more minutes.