Chocolate-Almond Biscotti

Recipe Description

These are great dipped in coffee or eaten by themselves. They make a nice gift when put in a large coffee mug.

Preheat oven to 350 °F.
Lightly grease a cookie sheet and set aside.
Place ¾ cup of toasted almonds in a food processor and pulse until ground.
Beat butter in large bowl for 30 seconds, then add granulated sugar|sugar, cocoa, baking powder, baking soda and salt; beat until combined.
Beat in eggs and almond extract.
Beat in as much of the flour as you can with mixer.
By hand, stir in remaining flour, the almond meal|ground almonds and the remaining ¾ cup of almond#Sliced almonds|sliced almonds.
On pieces of wax paper, shape dough into two 14 inch long rolls.
Place rolls on prepared cookie sheet at least 5 inches apart, flatten slightly.
Bake 25-30 minutes or until wooden pick inserted near centers comes out clean.
Cool on cookie sheet for 1 hour.
Cut each roll diagonally into ½ inch thick slices.
Place slices, cut sides down, on ungreased cookie sheets.
Bake 8 minutes.
Turn slices; bake 7 to 9 minutes more or until cookies are dry and begin to crisp (do not overbake).
Remove from cookie sheets to wire racks.
Cool completely.
If desired, to make glaze or drizzle, place semi sweet chips and white chocolate chips|white chips in separate small microwave safe bowls.
Add 1 teaspoon of shortening to each bowl.
Microwave on high for 1 minute, stirring once; stir.
If necessary, microwave an additional 15 seconds or until chips are melted and mixtures are smooth when stirred.
Dip biscotti into mixtures or drizzle over tops.

This article uses material from the "Chocolate-Almond Biscotti" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License