Grab a big mug of coffee or hot chocolate and get ready to dunk these fabulous chocolate biscotti.
4 ounces very dark chocolate
½ cup butter, softened
¾ cup cane sugar
2 eggs
2 tablespoons Frangelico
2 cups whole grain spelt flour
1 ½ teaspoons baking powder
¼ teaspoon sea salt
Pre-heat oven to 325 degrees.
Place the nuts on a dry cookie sheet and roast in the oven for about 7 minutes or until fragrant.
When the nuts are still a little warm, rub them in a paper towel to remove the skins.
In the bowl of a food processor, grind the nuts finely. Set aside.
Grind the chocolate coarsely.
Cream the butter and sugar until light and fluffy.
Beat in the eggs and Frangelico.
Combine the flour, baking powder and salt Add to the creamed mixture.
Fold in the nuts and chocolate.
Divide the dough in half. On a greased and floured baking sheet pat out into two logs about ½ inch high, 1 ½ inches wide and 14 inches long. Space the logs 2 inches apart.
Bake for 25 minutes. Transfer from the baking sheet to a rack. Let cool for 5 minutes.
Place on a cutting board and with a serrated knife slice diagonally on a 45 degree angle about ½ inch thick. Place the slices upright ½ inch apart on the cookie sheet and bake an additional 10 minutes. Let cool and store in a tightly covered container.