CHOCOLATE ESPRESSO ALMOND BISCOTTI RECIPE

Ingredients:
1 cup sugar
1/2 tsp. baking soda
1/2 tsp baking powder
1/8 tsp salt
2 cups of all-purpose flour
1 cup sliced almonds
1 egg + 1 egg yolk
1 tsp. heavy cream or milk
1 shot of espresso
1 tsp. vanilla extract
Ingredients for the ganache (chocolate dip):
1 1/2 cups chocolate chips
1/4 cup heavy cream or milk

Directions:
Pull the shot of espresso. Then put the shot in the freezer for a few minutes so that it cools down. Cover a cookie sheet with wax paper. Measure out the almonds and spread them onto the cookie sheet. Try to keep the almonds in one layer. Put the almonds in the oven at 325 degree for 10 minutes, or until golden brown.
Put the flour, sugar, baking soda, baking powder and salt in a bowl. Mix the chilled espresso, egg, egg yolk, cream and vanilla in a separate bowl and stir them briskly. Slowly add the mixture to the bowl of flour, sugar etc. and mix with electric mixer at a low speed.