Chocolate Chile Buckwheat Biscotti

Step 1

Adjust rack to middle position and heat oven to 325 degrees. Using a ruler and pencil, draw two 8" x 3" rectangles, spaced 4" apart, on a piece of parchment paper. Grease rimmed baking sheet and place parchment on it, marked side down.

Step 2

In a medium bowl, whisk to combine all purpose flour, almond flour, cocoa powder, baking powder, chili powder, espresso powder, and salt. Set aside.

Step 3

Add 2 whole eggs to the bowl of a stand mixer fitted with the paddle attachment. Mix, on medium+ speed until eggs almost double in size and become a pale yellow, about 2-3 minutes. Reduce speed and slowly add sugar with mixer running and mix until just combined, about 15 seconds. Add melted, cooled butter and vanilla bean paste and mix to combine. Turn off mixer and sprinkle half of the flour mixture into the bowl. Fold in with mixer on low speed until just incorporated. Scrape down sides of bowl with a rubber spatula. Add remaining flour mixture and Chocolate Chile buckwheat granola to bowl. Return mixer to low speed and mix until just combined.

Step 4

Divide dough in half. Using floured hands, shape two loaves on lined parchment. Spray each loaf with cooking spray and smooth tops with a rubber spatula that has been lightly coated in cooking spray. Brush tops with egg white wash. Bake until set and beginning to crack, about 25-30 minutes, rotating halfway through baking.

Step 5

Let loaves cool on baking sheet for 30 minutes. Transfer to cutting board and using a serrated knife, slice each loaf into 1/2" slices. Lay slices cut side down on a wire rack in rimmed baking sheet. Bake until crisp on both sides, about 35 minutes, flipping halfway through baking. Let cool on wire rack before enjoying.