-
1
Grease a large baking sheet and set aside for the biscotti. Heat oven to 375u00b0F.
-
2
Place almonds and hazelnuts on separate sheet pans and toast them in the oven as it warms up. The almonds only take about 5 minutes, so watch them carefully. The hazelnuts take a tad longer, just until they start to brown.
-
3
In a large bowl, combine sifted flour, baking soda, baking powder, salt, and sugar.
-
4
In a food processor, place 1/2 cup of the flour mixture and add the toasted almonds. Grind until fine and powdery (about 30 seconds).
-
5
Add the almond mixture to the bowl with the rest of the flour mixture. Stir to combine. Mix in chopped chocolate and hazelnuts.
-
6
In a separate bowl, whisk eggs, extract, and amaretto together. Add to dry ingredients and mix. If the mixture seems too dry, add 1 tablespoon water, up to 4 tablespoons as needed.
-
7
Turn dough onto lightly floured surface and divide into 2 pieces. Roll out to 5x13x1 flattened rectangular logs. Transfer logs to greased baking sheet. Bake 25-30 minutes, rotating pan after 15 minutes. Remove from oven and let cool 30 minutes.
-
8
Reduce temperature to 300u00b0F and cut logs diagonally with serrated knife. I find it's easier to apply pressure to cut them rather than a slicing motion.
-
9
Grease pan again. Lay slices on one of their cut sides and bake 25-30 minutes. Let cool in oven.
