Marbled Biscotti

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.

2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.

3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.

4. Split the dough into two equal portions. Leave one portion as is in the bowl. In the other portion, mix in the cocoa powder until fully incorporated to create the chocolate dough.

5. On a clean work surface, gently knead the plain dough until soft and pliable. Roll it into a log shape about 12 inches long. Repeat the process with the chocolate dough.

6. Place the two dough logs side by side and gently twist them together to create a marbled effect. Avoid overworking the dough to maintain the beautiful swirls.

7. Carefully transfer the twisted log onto the prepared baking sheet. Flatten slightly on the top. Bake in the preheated oven for 25-30 minutes, or until the dough is set and edges are lightly golden.

8. Remove the baked log from the oven and let it cool for 10-15 minutes. Using a sharp knife, slice the log diagonally into 1/2 inch thick pieces.

9. Place the sliced biscotti back on the baking sheet cut-side down. Bake for an additional 10-15 minutes, flipping the biscotti halfway through, until they are crisp and lightly toasted.