This is a recipe from a Julia Child book. It takes away the mystery from these moreish Italian cookies!! The combination of roasted almonds with chocolate chips is simply addictive!!
Makes 2 dozen cookies.
Pre-heat the oven to 175 deg C.
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.
Turns nuts into a colander and run cold water through them. The skin will slip off easily. Pat the nuts dry.
Place the nuts in the oven and toast the nuts for 15 minutes, stirring ocassionally. Remove the nuts from the oven and cool.
Lower the oven temp to 150 deg C.
When the nuts are cool enough, chop them coarsely and set them aside.
Line a baking sheet with parchment paper.
In a large bowl, mix the flour, baking soda and salt with a hand whisk.
In another bowl, whisk together the egg, brandy, sugar and vanilla extract.
Add the dry ingredients to the liquid and stir with a wooden spoon to mix.
Add the roasted nuts and chocolate chips, until just well incorporated.
The dough will be sticky. It is easier to mix with your hands.
Flour your hands. Pat and squeeze the dough into a chubby log 12-13 inches long.
Bake this log for exactly 35 minutes.
Transfer onto a cooling rack and let cool for atleast 15 minutes.
Using a serrated knife, cut the log into 1/2 inch thick slices, cutting straight.
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)
The cookies may need to bake for as long as 15 minutes. But do check after 10 minutes.
When the biscotti are golden brown, dry and crispy, remove the cooling rack from the oven.
Let the biscotti cool to room temperature before packing them for storage.