almond biscotti

I used a great recipe from epicurious.com to make these chocolate-dunked almond biscotti. The recipe was actually called for hazelnuts but the switch still tasted great. I couldn't believe how well they turned out: delicious and chewy even after a few days. Now if only I had an espresso machine!

Ingredients:
1 1/2 Cups hazelnuts (7 ounces)
3/4 Cup sugar
2 Cups self-rising cake flour
2 large eggs
1 Teaspoon pure vanilla extract

Method:
1. Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment paper.
2. Pulse together sugar and 1/2 cup chopped hazelnuts in a food processor until finely ground. Transfer to bowl of mixer along with flour and beat at medium speed until combined well. Add eggs and vanilla and beat just until a dough forms. Reduce speed to low, then add remaining chopped hazelnuts and mix until incorporated. Turn off mixer and knead in any loose hazelnuts with your hands.
3. Halve dough and, with dampened hands, form each half into a roughly 10- by 2- by 1-inch log on lined baking sheet, arranging logs 3 inches apart.
4. Bake until golden and set but still soft to the touch, 25 to 30 minutes. (Leave oven on.) Cool logs on baking sheet on a rack 10 minutes.
5. Transfer logs to a cutting board, discarding parchment, and cut logs with a serrated knife on a slight diagonal into 1/2-inch-thick slices.
6. Arrange slices, cut sides down, in 1 layer on unlined baking sheet. Bake slices, turning over once, until golden and crisp, 20 to 25 minutes more. Cool biscotti completely on sheet on rack, about 30 minutes.
Read More:
http://www.epicurious.com/recipes/food/views/Hazelnut-Biscotti-236948#ixzz1TMp70shX

Final touch: I opted to melt milk chocolate over the stove to dunk one side of the biscotti in. While the chocolate was still warm, I sprinkled about 1/2 a teaspoon of hazelnuts on top. Lean them over the edge of a dish to cool and harden then munch away! The chocolate is a tasty addition!