Best Biscotti Cioccolato

Directions

Preheat oven to 375℉ (190℃) F and toast almonds in a wide, shallow pan in the center of the oven, stirring once for 13 minutes.

Set aside to cool.

Adjust two racks to divide oven in thirds and reduce temperature to 300℉ (150℃).

Line two cookie sheets with aluminum foil, shiny side up, and set aside.

In a small bowl beat the eggs with the brown sugar and vanilla and almond extracts.

Sift together into the large bowl of an electric mixer the flour, baking powder, salt, pepper, ginger, cocoa, espresso, and granulated sugar.

Place the chocolate on a cutting board and shred/chop it fine with a sharp knife.

Place the cut chocolate in bowl of food processor.

Add about ½ cup of sifted dry ingrediens and process for 1 minute until chocolate is fine andamp; powdery.

Add chocolate mixture and egg mixture to dry ingredients.

Beat on low speed, scraping bowl as necessary.

Slowly beat in the nuts.

Lightly flour a work surface and turn dough out onto it.

Lightly sift flour over dough.

Cut dough in half.

Turn one piece so that it is completely dusted with flour.

Form elongated oval about 10 inches long.

Place on baking sheet.

It may break apart, so just reshape it.

Oval should be 3 inches wide in middle and ½ to ¾ inches high.

Bake 2 sheets at a time for 50 minutes reversing sheets top to bottom and front to back once during baking.

Remove from oven.

Reduce oven temp to 275 degrees .

Peel away foil.

With serrated bread knife, cut ⅔ to ¾ inches diagonal strips.

Place them cut side up on baking sheet.

Turn biscotti upside down and continue to bake until dry about 15 to 20 minutes.

Do not overbake.

Cool and store in airtight tins.