Chocolate Almond Biscotti
You will need:
1 3/4 Cups Unbleached White Flour
3/4 Cup Sugar
1/2 Cup Cocoa Powder
3/4 Teaspoon Baking Soda
1 1/2 Tablespoons Ener-G Egg Replacer
2/3 Cup Water
1 Teaspoon Vanilla Extract
1/2 Teaspoon Almond Extract
1/3 Cup Sliced Almonds
Preheat oven to 350F.
In a large bowl, mix all of the dry ingredients, except the almonds and Ener-G powder. Run a whisk through it to make sure all of the cocoa powder is unclumped. (Or sift it, but this way is faster. It is also Martha Stewart approved. I've been watching her show this week). In a smaller bowl, mix the water, extracts, and Ener-G powder with the whisk. Pour into dry ingredients; mix with a fork. You will probably need to switch to using your hands before long to make sure it's all incorporated. You should end up with a sticky ball. If it isn't quite coming together, add more water, a teaspoon at a time.
Divide dough into two balls, shape into a log. You can either do this on a floured surface (actually, with chocolate, powder sugar works better, since it will melt right into the baked good and not leave a residue), or you can do it right on your cookie sheet. Jut make sure to hit the cookie sheet with a spray of oil first. Once both pieces are shaped into logs, squish them flat.
Bake them for 30 minutes, remove from oven, and let them cool for at least 15 minutes. I did not let mine cool enough, so they didn't cut as well as I would have liked. To cut them, use a serrated knife and cut on a diagonal.
Lay the cookies out flat on your cookie sheet, and put them back in the oven for about 10 minutes. Remove, flip cookies over, and bake for another 8-10 minutes. Your kitchen should smell really good at this point.
Remove from oven, and lay them out on a cooling rack. It's fine if they're a little soft; they will continue to harden as they cool.
Instructional pictures and the finished product here.