Chocolate Almond Biscotti

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From kosher camembert" - http://koshercamembert.wordpress.com/2009/11/08/to-my-sister-mother/"

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Steps

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Preheat oven to 350f.

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Toast almonds on baking sheet until golden start checking after 8 minutes to avoid burning.

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When you can smell the nuts , they are generally ready.

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Reduce oven to 300f.

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In a food processor or blender , chop chocolate chips with up to 1 / 2 c flour to make chocolate crumbs.

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Beat the eggs with the sugar and vanilla until well combined.

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Sift together the remaining flour , cocoa powder , baking soda , and salt.

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Combine flour mixture with egg mixture , then stir in the chocolate crumbs and toasted almonds.

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Using a spatula and floured hands , shape dough into long skinny loaves either 3 12-inch loaves or 2 16- to 18-inch loaves onto a parchment-lined baking sheet.

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Make sure to leave 2.

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5 inches between loaves.

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Bake for 45 minutes on the lower rack.

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Remove from oven and cool on the pan.

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Carefully peel loaves from parchment.

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Slice on a diagonal into 1 / 2 inch slices.

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Bake again at 300f for another 20-25 minutes.

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The easiest way to bake is to place slice.

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Ingredients

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blanched almond, all-purpose flour, chocolate chips, unsweetened cocoa, baking soda, salt, eggs, sugar, vanilla extract