Cioccolato Paradiso (Italian Chocolate Paradise Biscotti)

• almonds↗1 1⁄2 cups
• butter↗1⁄2 cup
• sugar↗1 cup
• sugar↗2 tablespoons
• eggs, separated↗3
• vanilla extract↗1 1⁄2 teaspoons
• orange, zest of, finely chopped↗1
• all-purpose flour or 2 cups unbleached flour↗2 cups
• baking powder↗2 teaspoons
• salt↗1⁄4 teaspoon
• coarsely chopped milk chocolate (I use Ghiradelli) or 1 1/4 cups chocolate chips (I use Ghiradelli)1 1⁄4 cups

Step-by-step instructions

1. 1

   Place nuts in a shallow pan and bake in a preheated 350 degree oven for 5 to 10 minutes, or until golden brown (do not overcook). Let cool.

2. 2

   In a mixing bowl, cream butter and 1/2 cup sugar until light and fluffy.

3. 3

   Beat in egg yolks, vanilla and orange zest.

4. 4

   In a bowl combine the flour, baking powder and salt. Add to the creamed mixture, mixing just until crumbly.

5. 5

   In a separate bowl, beat egg whites until stiff soft peaks form and beat in remaining sugar, beating until stiff but not dry.

6. 6

   Fold meringue into the crumbly dough, mixing until it clings together.

7. 7

   Cut nuts into halves or thirds and fold in along with chocolate.

8. 8

   Divide dough in half. Form into two logs on a greased and floured baking sheet making them about 1/2 inch thick, 1 1/2 inches wide and 16 inches long, sppacing them at least 2 inches apart.

9. 9

   Bake in the middle of a preheated 325 degree F oven for 25 minutes or until set and golden brown.

10. 10

    Transfer from the baking sheet to a rack. Let cool 5 minutes. Place on a cutting board. With a serrated knife, slice diagonally at a 45 degree angle about 1/2 inch thick.

11. 11

    Place the slices upright on a baking sheet and return to the oven at 300 degrees for 10 to 15 minutes to dry slightly. Let cool on a rack. Store in a tightly covered container. Makes about 4 dozen biscotti.