Bittersweet Chocolate Almond Biscotti with Kahlua

I had some leftover Ghirardelli bittersweet chocolate and leftover almonds, so I decided to do a simple biscotti recipe to share.  The recipe comes from Dorie Greenspan, with a few tweaks of my own.

Ingredients:

2 cups all-purpose flour

1/2 cup unsweetened cocoa

3/4 tsp. baking soda

1/2 tsp. baking powder

1 tsp. salt

6 tbsp. unsalted butter, room temperature

3/4 cup sugar

1/4 cup brown sugar

2 large eggs

1 tsp. vanilla

2 tsp. Kahlua

1 cup chopped almonds

4 oz. bittersweet chocolate

Center rack in oven.  Preheat oven to 350 degrees.  Line your baking sheet with parchment.

Sift flour, cocoa, salt, baking soda, and baking powder.  With a mixer, beat sugars and butter on medium speed until pale, about 2 minutes.  It's normal for the mixture to appear crumbly.  Add eggs, one at a time.  Then add vanilla and Kahlua, scraping down sides, for another 2 minutes.  Reduce to low speed, adding dry ingredients in 3 additions, mixing only until dough forms.  Scrape sides and add in the chocolate and almonds.

Divide dough in half.  Make into two 12" long logs.  Flatten logs a bit so that they are about 1/2 -1" high. 

Bake for about 25 minutes, or till just slightly firm.  They may spread and crack, which is normal.  Leave the oven on, but remove biscotti logs and allow them to cool for about 20 minutes. 

After they have cooled, use a serrated knife to cut each log into slices about 1/2-3/4" thick.  If you can find a way to stand them up to bake, go for it.  If they won't do it, bake on one side about 6 minutes, then 6 minutes on the other side.  Let them cool prior to packaging.  Makes a dozen or so, depending on how you shaped your logs.