Espresso Biscotti

Preheat the oven to 325ºF and line 1 sheet pan with parchment paper.

In a small bowl, dissolve the instant espresso powder in the hot water. Set aside.

In a medium bowl, sift together the flours, baking powder, and salt. Set aside.

In an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 4-5 minutes. Mix in the eggs, one at a time. Mix in the espresso flavoring and vanilla extract. With the mixer on low, add in the flour mixture and mix until just combined. Mix in the chocolate chips and almonds just until incorporated.

Divide the dough into 3 equal portions and form each portion into a log (2 inches thick). Do not flatten the logs (the dough will be sticky). Place the logs onto the sheet pan, a few inches apart from each other. Bake until golden brown, about 30 minutes.

Remove from the oven and let cool slightly. Turn the oven down to 275ºF. Transfer logs to a clean cutting board. Using a serrated knife, slice the logs diagonally, 1/2 inch thick. Discard the end pieces (or munch on them like I did). Place the cookies cut side down on the sheet pan and bake for another 30 minutes, until toasted and dry.

Makes about 25 cookies.