Ingredients: 1 cup all-purpose flour. 1/4 cup cocoa powder. 1/2 cup granulated sugar. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup semisweet chocolate chips. 1/4 cup chopped almonds. 2 tablespoons unsalted butter, melted. 1 large egg. 1/2 teaspoon vanilla extract.
Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt. Stir in the chocolate chips and chopped almonds. In a separate bowl, beat together the melted butter, egg, and vanilla extract until well combined. Add the wet ingredients to the dry ingredients and mix until a dough forms. Turn the dough onto a lightly floured surface and shape it into a 12-inch long log. Place the log onto the prepared baking sheet and flatten it slightly. Bake in the preheated oven for about 25 minutes, or until the log is firm to the touch. Remove from the oven and let it cool for about 10 minutes. Keep the oven on. Using a sharp knife, cut the log diagonally into 1/2-inch wide slices. Place the slices back onto the baking sheet, cut side down. Bake for an additional 10-15 minutes, turning the slices halfway through, until they are crisp and dry. Remove from the oven and let the biscotti cool completely on a wire rack. Once cooled, your double chocolate almond biscotti is ready to be enjoyed!
