Yield: Makes 20 cookies

INGREDIENTS

  • ½ cup / 120 ml raw unsalted whole almonds, toasted and coarsely chopped, divided
  • ½ cup / 120 ml unbleached all purpose flour
  • 1/3 cup / 80 ml whole wheat flour
  • ½ cup / 120 ml unsweetened dark cocoa powder
  • 2 tsp / 10 ml instant coffee crystals
  • ½ tsp / 2.5 ml baking soda
  • 1/8 tsp / 0.6 ml sea salt
  • ½ cup / 120 ml Sucanat sugar
  • 1 whole egg
  • 1 egg white
  • 1 tsp / 5 ml best quality vanilla extract
  • 1 tsp / 5 ml almond extract
  • 1 tsp / 5 ml grated lemon zest

PREPARATION:

  1. Preheat the oven to 350ºF / 180 ºC.
  2. Line a baking sheet with parchment.
  3. Put ¼ cup / 60 ml of the whole almonds, both flours, cocoa powder, coffee crystals, baking soda and salt in a food processor. Process for a few minutes until the almonds are finely ground. Put mixture in large mixing bowl. Set aside.
  4. Combine Sucanat, egg, egg white, both extracts and lemon zest in a blender and process until mixture is foamy – 3 or 4 minutes.
  5. Pour into flour mixture. Add remaining coarsely chopped almonds. Mix well.
  6. Shape half of the dough into a log and place it on the baking sheet leaving enough room to place the remaining dough shaped into another log on the other half of the baking sheet.
  7. Place baking sheet in the oven and bake for 15 minutes. Remove from oven and let cool for at least 10 minutes. Reduce heat to 300ºF / 148ºC.
  8. Cut each log into ten ½-inch pieces. I like to cut mine on the diagonal.
  9. Return the biscotti slices to the baking sheet and bake for about 20 minutes. Cookies should be dry and lightly golden.
  10. Remove from heat and place on wire rack to cool. Only when completely cool and dry should you place the biscotti in an airtight container.