METHOD:
Sift the flour, cocoa powder,baking powder and baking soda. In a mixer, pulse the almonds and add to the flour mix. If using chocolate chips instead of almonds add it now.
In a bowl, add water, vanilla essence, sugar and oil. Mix well till the sugar dissolves. If u want u can powder the sugar and add. When the sugar gets dissolved, add this mixture to the flour and cocoa powder mix.
Knead this into a dough. Place it on a baking sheet |butter paper. Divide it to2 equal portions as a log. Flatten the logs. Bake this in 160 degree preheated oven for 25 minutes. After the first bake, the biscotti loaves should be firm and very lightly browned, but not hard.
Slice it diagonally for long biscotti or across for short one using a sharp knife. Arrange them in the cooking tray in a parchment paper and again bake them for 10 minutes at 130 degrees C.
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Turn it aside or you can keep the rack in the centre and turn on the heat to up and down for few minutes.
the second time bake is to dry out the cookies so bake it in a low temperature to get crispy biscotti. this can be stored in a air tight container for few weeks.
Note:
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