Chocolate Almond Biscotti
1 1/2 cups blanched whole almonds
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
7/8 cup white sugar
2 cups semisweet chocolate chips
2 eggs
1 teaspoon vanilla extract
2 tablespoons whiskey
Toast the almonds in a shallow pan over low heat for 12 to 15 minutes, shaking the pan a few times, until almonds are lightly colored. Set aside to cool.
Preheat oven to 375 degrees F. Line 2 or 3 cookie sheets with parchment paper or aluminum foil.
In a large bowl, stir together flour, baking soda, baking powder, salt and sugar. Place half cup of these dry ingredients into the bowl of a food processor. Add about a half cup of the toasted almonds and process for about 30 seconds.
Return the mixture to the bowl of dry ingredients and stir in the remaining almonds and chocolate chips. In a large measuring cup, beat the eggs, vanilla and whiskey with a fork to blend. Stir into the dry ingredients until moistened. Wet your hands and divide the dough into four portions. Keeping hands wet, form each quarter into loaves about 9 inches long, 2 inches wide and 1/2 inch high. Round the ends. Place two loaves on each of the cookie sheets.
Bake for 25 minutes in the preheated oven. If baking more that one sheet at a time, reverse the sheets top to bottom halfway through cooking time. Using a spatula remove the slabs from cookie sheets and let cool for 20 minutes on cutting board. Reduce oven temperature to 275 degrees F.
With a serrated knife, carefully cut at an angle into slices about 1/2 inch wide. Place the slices, cut side down, onto cookie sheets. Bake 25 to 30 minutes in the preheated oven, until the biscotti are crispy and lightly toasted.
Turn oven off and open the oven door, allowing the biscotti to cool in the oven. Cool and store in an airtight container.
译文:
DIY制作意大利巧克力杏仁饼
巧克力杏仁意大利饼
半杯沸水烫过的杏仁。
2杯面粉
半茶勺烘焙苏打
半茶勺烘焙粉
1/8茶勺食用盐
7/8杯白砂糖
2杯巧克力薄片（别太甜）
2只鸡蛋
1茶勺香草
2大汤匙的威士忌
将杏仁放在一个扁平的托盘上，以低温烘烤12到15分钟，经常动一动托盘，直到杏仁有些烘得金黄，放在一边冷却。
将烤箱预热到华氏375摄氏度，用羊皮纸或铝薄纸将烤箱内的两到三层隔板包起来。
在一个大碗里，放入面粉，烘焙苏打，烘焙粉，食用盐和糖，并充分搅拌。取出半杯这样的干状物放入一个碗中，等待处理。再加入大约半杯烘焙好的杏仁，并放上30分钟。
将混入杏仁的干状物放回到原来的那个大碗里，与杏仁、巧克力薄片充分搅拌。在一个大的量杯中，打入鸡蛋，香草和威士忌，用叉子充分搅拌。倒入到刚才的干状物中，直到面团变得潮湿。将你的手弄得潮一些，然后将面团分成四份，将每一块面团捏成9英尺长，2英尺宽，半英尺厚，再将它的形状弄得圆一些。在每个隔板上放上两块。
在预热的烤箱内烘烤25分钟。如果一段时间里对一块隔板烘烤更多，可以将它中途从上面换倒下面。用一把炒菜铲将平板从隔板上移下来，在砧板上冷却20分钟，并把烤箱的温度降到华氏275摄氏度。
用一把锯齿状的小刀，仔细地从一个角将饼切成1/2英尺宽的薄片，并把它们放回到隔板上。在预热的烤箱里再烘焙25到30分钟，直到饼被烘得香脆。
关闭烤箱，打开箱门，使薄饼在烤箱内充分冷却，再放入密封的容器中保存。