My Chocolate Almond Biscotti Recipe

So a couple of days back, I decided to try on something new.

Well.... I came up with a Chocolate Almond Biscotti, an adaptation of the original recipe; the Chocolate Hazelnut Biscotti. Adaptation because I couldn't find Hazelnuts where I reside (I wouldn't mind a recommendation).

Biscotti are cookies that are twice baked; which gives them a crisp and crunchy texture that makes them perfect to snack on.
The first baking sets the structure of the cookie log while the second dries out the moisture in the cookies which gives them their long keeping quality.
The Biscotti is a slice and bake cookie. They are best paired with a cup of tea or coffee. These cookies have the added crunch and sweetness of loads of lightly toasted blanched almonds.

These almonds I blanched myself. To do this,

simply bring some water in a saucepan to a boil.

Add the whole almonds; with the skins on, to the water and boil for exactly 60 seconds.

Drain with a colander or strainer.

Almost immediately run the nuts under cold water to stop them from cooking any further.

Drain and pat them dry with some paper towels.

The skins should look shriveled at this point and should easily peel off the almond flesh.

For the chocolate flavor, I used a combo of natural unsweetened cocoa powder and instant coffee powder which further deepens the choco flavor.

The biscotti was sweetened with a mild dose of light brown sugar, not as much as was used in the original recipe.

For the coffee part, I chose a regular cappuccino which pairs nicely with the biscotti.
I did use skim milk for the cappuccino because from my research, they give more milk foam than whole milk(I don't know if you can see the foam sitting on the coffee).

If you're going for a latte, then I advise you stick with whole milk, especially if you'd like to have some latte art atop the coffee for a nice finishing touch; the way it'd be served by a barista in a coffee shop.

Also, I've been experimenting with photography which I seem to have an interest in.