Double Chocolate Biscotti

Instructions

• Preheat oven to 350°F (180°C).

• Arrange almonds on a baking sheet and bake at 350°F (180°C) for 10 minutes, flipping them halfway. Allow to cool. In a food processor, add sugar, then with blade running pour ½ cup toasted almonds through the feeding tube and grind into a fine powder. Coarsely chop remaining ¼ cup almonds.

• In a large bowl, whisk together ground almonds and sugar, chopped almonds, the soft whole wheat flour, 1 cup of the all-purpose flour, chocolate chips, baking powder, cinnamon and salt.

• In a medium bowl, whisk together eggs and egg whites, orange zest and vanilla.

• Pour egg mixture into flour mixture and combine. Knead the dough right in the bowl for 1 to 2 minutes. Cut the dough into 4 equal pieces.

• Dust countertop with remaining 1 tbsp (15 mL) all-purpose flour and roll a piece of dough into a 9 by 1½ in. (23 by 4 cm) log. Repeat 3 times.

• On a parchment-paper-lined baking sheet, arrange logs and bake at 350°F (180°C) for 25 minutes or until golden. To test, lightly press down on dough with your finger. It should not leave an indentation.

• Cool on a rack for at least an hour. Slice each log into ½ in. (1 cm) slices. Place each slice, cut side down, on baking sheet. Bake in 300°F (150°C) oven for 20 minutes or until dry and light golden.

• In a medium, microwave-safe bowl, melt chocolate at medium in microwave oven until softened, about 3 to 4 minutes. Using a spoon or fork, drizzle chocolate over each biscotti. Arrange on a rack and allow to set and dry for another 24 hours.