This chocolate~chocolate version came to mind when I was thinking about my mom the other day; she loved chocolate, but she also loved coffee. In fact, she and my dad would brew a 40-cup urn of coffee daily and drink it, with every meal and in between! I think my dad got her hooked while he was in the Navy, he drank coffee to stay alert and it just rubbed off:-D
It's a fact that coffee enhances the chocolate flavor, but I've NEVER drank coffee nor do I have a desire to, however, it doesn't stop me from adding a bit of espresso powder when I'm making something with chocolate. Years ago a movie called "Beverly Hills Cop" with Eddie Murphy came out, and the character Serge asks Axel, "would you like a little lemon twist in your espresso?" Apparently, the "twist" of lemon takes the bitterness from the strong espresso. So, you will notice in my recipe, I've added the zest of one lemon to do just that.
Chocolate~Chocolate Almond Biscotti
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
4 large eggs
Zest of 1 medium lemon
1/2 cup Dutch-processed cocoa
2 tsp. Espresso powder
2 1/2 tsp. baking powder
1/4 tsp. salt
3 cups + 2 T King Arthur all-purpose flour
1 cup sliced almonds, lightly toasted
1 cup bittersweet chocolate bits
Preheat oven to 325F-degrees. Line a large baking sheet with parchment paper and set aside.
In a stand mixer, using the paddle attachment, cream the butter thoroughly. While mixer is on low, slowly add the granulated sugar. Beat 2-3 minutes until fluffy. Scrape down the sides of the bowl with a rubber spatula.
Start mixer on medium and add eggs, one at a time until combined. Continue until all eggs are mixed and again, scrape down the sides of the bowl. Add the dry ingredients and mix on low just until combined (don't over beat!) Stir in the almonds and chocolate bits.
On a separate sheet of parchment paper, sprinkle additional granulated sugar on the surface. Scoop out half the dough and form a log, rolling it in the sugar to coat the sides. Place it on the prepared baking sheet and repeat with second half of the dough. Space them 3-inches apart.
Bake in the preheat oven for 30 minutes or until the tops are set and firm. Remove from the oven and cool 15 minutes.
Repeat with all the slices. Allow the cookies to cool before storing them. The best thing about Biscotti is that they have a long "shelf" life, they pack well to send to family and friends, and they are good dunkers! Enjoy!