Almond Chocolate Biscotti

Love the biscotti from Olio Dome in SG and Pizza Express in HK. So, this is my first trial of this biscotti. I got this recipe from my Italian friend. The aroma from the chocolate is really heavenly. A very tasty treat! I always used Valrhona 70% dark chocolate for all my recipes. I have drastically reduce the amount of sugar by 50% from the original recipe.



Ingredients:
100g cake flour + less than 1/4 tsp baking powder
50g castor sugar
25g dark chocolate(chop into chuncks)
50g whole almonds
1 egg

Method:
1. Toast the whole almonds at 160C for 8 - 10 minutes. Leave to cool.
2. Sieve flour into a big mixing bowl and stir in the sugar using your hands.
3. Add in the chocolate chuncks and cooled whole almonds.
4. Lightly beat the egg and keep 2 teaspoon for use later. Pour the rest into (3).
5. Blend well into a dough. Dough should be very sticky. Flour your hands, knead and shape into a log shape and flatten the top.
6. Glace the dough with the 2 teaspoons of egg from (4).
7. Bake at 180C for 20 - 25 minutes.
8. Remove from oven and leave it to cool. When cooled, cut it into 1 cm thick slices.
9. Toast the cut slices at 150C for 30 minutes. Remove from oven and cool on wire rack.
10. Keep in a air-tight container when biscottis are totally cooled.

Notes:
You can use hazelnuts instead of almonds.
You can omit chocolate if you like.
The next time I do this again, I will add 1 teaspoon of almond powder to enhance the flavour of this biscotti.