Almond and Chocolate Chunk Biscotti

Name: Almond and Chocolate Chunk Biscotti
Yield: makes about 60 cookies
Ingredients: 2 1/2 cups (350 g) all-purpose flour; 1 teaspoon baking powder; 3 large eggs, at room temperature; 1 cup (200 g) sugar; 1/2 teaspoon vanilla extract; 1 1/4 cups (155 g) almonds, toasted and coarsely chopped; 7 ounces (200 g) bittersweet or semisweet chocolate, chopped into 1/2-inch (1.5-cm) chunks

By David Lebovitz

December 19, 2010

I got a perplexing message from someone who made these biscotti: “They were good, but full of big chunks of chocolate.” I’m not sure if that was meant as a compliment or a criticism, but I do know for sure that it wasn’t a mistake—that’s exactly what I had in mind when I came up with these superchunky chocolate biscotti. They’re perfect for dipping in a large cup of dark coffee or alongside a glass of Cognac after dinner. They’re also great travel cookies—I’m always happy when I pull out a bag midway through a flight or train trip. I make sure to bring extras because when I see the longing looks of passengers around me, I feel pressured to share—and I do, reluctantly.

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