Mocha Biscotti with Almonds

Instructions

1. Preheat oven to 350*F. Prepare a baking sheet by lining it with parchment paper.
2. In a large mixing bowl, combine flour, sugar, baking powder, cocoa powder, espresso powder, toasted almonds, chocolate chips and chocolate chunks.
3. In separate smaller bowl, whisk together eggs and vanilla.
4. Combine wet and dry ingredients. This is a very dry dough, so start with a spoon, and if necessary, use your hands to fully combine the ingredients.
5. Form the dough into two flat logs on the parchment paper lined cookie sheet. It spreads a little, but not much, so make the logs slightly smaller than the width that you would like your biscotti to be.
6. Bake for 25-30 minutes. Let the biscotti cool completely before slicing into 1/4 to 1/2 inch thick slices.
7. Lay the slices flat on a baking sheet (you can use the same one, with the parchment), and bake for 7-10 minutes, flip each one over, and then continue to bake for an additional 7-10 minutes. Cool completely on wire rack before storing in air tight container.