Roasted Almonds And Chocolate Chip Biscotti

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• Step 1

  Pre-heat the oven to 175 deg C.

• Step 2

  Preparing the nuts: To skin the almonds. Bring the water to boil, add the baking soda and then add the almonds and let them boil in the water for 5 minutes.

• Step 3

  Turns nuts into a colander and run cold water through them. The skin will slip off easily. Pat the nuts dry.

• Step 4

  Place the nuts in the oven and toast the nuts for 15 minutes, stirring ocassionally. Remove the nuts from the oven and cool.

• Step 5

  Lower the oven temp to 150 deg C.

• Step 6

  When the nuts are cool enough, chop them coarsely and set them aside.

• Step 7

  Line a baking sheet with parchment paper.

• Step 8

  In a large bowl, mix the flour, baking soda and salt with a hand whisk.

• Step 9

  In another bowl, whisk together the egg, brandy, sugar and vanilla extract.

• Step 10

  Add the dry ingredients to the liquid and stir with a wooden spoon to mix.

• Step 11

  Add the roasted nuts and chocolate chips, until just well incorporated.

  The dough will be sticky. It is easier to mix with your hands.

• Step 12

  Flour your hands. Pat and squeeze the dough into a chubby log 12-13 inches long.

• Step 13

  Bake this log for exactly 35 minutes.

  Transfer onto a cooling rack and let cool for atleast 15 minutes.

• Step 14

  Using a serrated knife, cut the log into 1/2 inch thick slices, cutting straight.

• Step 15

  Lay the biscotti on their sides on the cooling rack.

  Place the cooling rack directly on an oven rack. (Baking the biscotti like this removes the need to turn them over)

• Step 16

  The cookies may need to bake for as long as 15 minutes. But do check after 10 minutes.

• Step 17

  When the biscotti are golden brown, dry and crispy, remove the cooling rack from the oven.

• Step 18

  Let the biscotti cool to room temperature before packing them for storage.

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