Cioccolato Paradiso (Italian Chocolate Paradise Biscotti)

Milk chocolate chunks and toasty almonds stud these orange-scented biscotti for a delectable flavor harmony-- yum! These are one of my favorite biscotti cookies of all time. Excellent for dunking in a cup of hot coffee or espresso, or with a sweet dessert wine such as Asti Spumante. Enjoy! Recipe is taken from a wonderful little book of biscotti recipes by Lou Seibert Pappas, entitled "Biscotti".

• Ready In: 1 hr 30 mins
• Yields: 48 biscotti

Ingredients

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

Directions

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. In a mixing bowl, cream butter and 1/2 cup sugar until light and fluffy.
3. Beat in egg yolks, vanilla and orange zest.
4. In a bowl combine the flour, baking powder and salt. Add to the creamed mixture, mixing just until crumbly.
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. Fold meringue into the crumbly dough, mixing until it clings together.
7. Cut nuts into halves or thirds and fold in along with chocolate.
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. Bake in the middle of a preheated 325 degree F oven for 25 minutes or until set and golden brown.
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. 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.