Mocha Almond Biscotti (Lowfat)
Eating Well Magazine Nov/Dec 1992
Preheat oven to 325 degrees F. Spread almonds on a baking sheet and bake for 12 to 14 minutes, or until lightly toasted. Set aside.
Stir together flour, sugar, baking powder, baking soda and salt. Whisk together eggs, egg whites and vanilla, and add to the dry ingredients. Mix just until smooth. In a small bowl, combine cocoa, instant coffee and 4 tsp. water. Divide the dough in half. To one half, add the cocoa mixture and melted chocolate. Mix just until incorporated. To the other half, stir in almond extract and almonds.
Place half of the almond dough on a well-floured work surface. Pat into a 4x8 inch rectangle. Top with half of chocolate dough. Roll up into a log, then roll back and forth to form a 14 inch log, 1 1/2 inches thick. Repeat with the remaining doughs. Place the logs on a prepared baking sheet. Bake for 20 to 25 minutes, or until firm to the touch. Transfer the logs to a rack to cool. Reduce the oven temperature to 300 degrees F.
Cut the logs diagonally into 1/2 inch slices. Stand the slices upright on the baking sheet and bake for 40 more minutes. Let cool before storing in an air tight container.
This makes 2 loaves. For easy doubling of this recipe, make 2 recipes, one all almond and one all chocolate.
Before putting chocolate dough on top of almond dough, brush a little water between them. Also, an egg white whisked with a little water brushed on logs before baking gives them a nice look.