These Chocolate Biscotti are full of semi-sweet chocolate chips and crunchy almonds. They are perfect to satisfy that chocolate craving during the holiday season!
Preheat oven to 325 degrees. In a medium bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt. Set aside the bowl.
In the bowl of a stand mixer, or a large bowl with a hand mixer, beat the butter, sugar, eggs, vanilla, and coffee until thoroughly combined (about 2 minutes).
Add in the chocolate chips and roasted almonds and mix again until just combined.
Divide the dough in thirds. On a cookie sheet fitted with a silicon mat or parchment paper, shape each half into a log about 10 inches by 3 inches.
Bake the logs for 30 minutes. When they are done, put them on a wire rack and allow them to cool for 15 minutes. Place the logs on a cutting board. With a serrated knife, cut each log crosswise into ½ inch thick diagonal slices.
Put each cookie onto the cookie sheet, cut side up, about ½ inch apart. The side that you cut should be on the cookie sheet, and the other side exposed to the oven air.