A bundle of love

I needed sturdy cookies to send my parents in a package along with their Christmas gifts, that would survive a trip across the country not in pieces. So I made biscotti. I put them in little goodie bags and wrapped my dad's sweater around them for cushioning. Hopefully they'll arrive at their destination "alive".

Mocha Almond Biscotti

Ingredients:
3/4 cup slivered almonds
1 cup white sugar
2 large eggs
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla extract
1/8 tsp. salt
1/2 tsp. almond extract
2 cups all-purpose flour
1 tbs. cocoa powder
1 tbs. instant coffee granules

Directions:
Pre-heat the oven to 350 degrees [F]. Line a baking sheet with parchment paper.
Lightly toast the almonds in a skillet to elevate the nuts' essential flavor. In a mixer, beat sugar and eggs until fluffy. Add the extracts and mix again. Mix the dry ingredients in a separate bowl and gradually add to the egg mixture. Fold in the nuts.
Once the ingredients are well incorporated, form it into a log (12in long. x 3.5in. wide) on the lined baking sheet. Bake for 25-30 minutes until it is firm to the touch. Remove from heat and let it cool for 10 minutes. Cut into slices 3/4 in. thick diagonally. Place the cut side down on the sheet and bake for 10-15 minutes. Turn them over and bake for another 10-15 minutes on the other side. I bathed mine in melted chocolate because deserved a reward for baking so well.
**The best way to melt chocolate is using a double boiler method. Fill a sauce pan with some water and put on low heat. Instead of topping it with its lid, place a glass bowl over it so that the bottom of the bowl does not touch the hot water. Place your chocolate in the bowl and stir until it becomes smooth and shiny.