makes about 24 biscotti
2/3 cup sliced almonds
2 cups unbleached all-purpose flour
1 cup granulated sugar
1/3 cup cocoa powder, sifted
1 teaspoon aluminum-free baking soda
1/4 teaspoon kosher salt
2 large eggs
2 large egg whites
3/4 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
1 large egg, beaten
1. Preheat the oven to 350 degrees. Cover a rimmed baking sheet with parchment paper or a silpat.
2. Spread the sliced almonds onto the prepped baking sheet. Toast the almonds for 5-10 minutes, or until lightly browned. Shake the pan a couple times while toasting. Remove the toasted almonds from the oven and set aside to cool.
3. In the bowl of an electric mixer, sift together the flour, sugar, cocoa powder, baking soda, and salt.
4. In a separate bowl, whisk together the eggs, egg whites, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and mix using the paddle attachment until the dough just begins to come together.
6. Add in the toasted sliced almonds and semisweet chocolate chips and mix to combine.
7. Turn the dough out onto a floured work surface. Knead the dough if necessary to combine the ingredients. Divide the dough in half. Roll each half into a 2"-wide log.
8. Place the logs onto a silpat- (or parchment-) covered baking sheet. Brush each log with the beaten egg.
9. Bake until firm, about 30-35 minutes.
10. Remove from the oven and allow to cool on a wire rack for about 5-10 minutes, do not allow the logs to completely cool.
11. Place the logs on a flat work surface and use a serrated knife to cut the logs at an angle into 1/2"-thick slices.
12. Place the slices onto the baking sheet and bake for an additional 15-20 minutes. Remove from the oven and let cool completely. Store the biscotti in an airtight container.