Double Chocolate Almond Biscotti


8 tablespoons butter, softened, separated
2/3 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/4 cups all-purpose fl our
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sliced almonds, toasted
1-1/2 cup miniature semi-sweet chocolate chips, divided
Preheat oven to 375 degrees F. In large mixing bowl, cream 6 tablespoons
butter and sugar; mix in eggs, vanilla and almond extracts. In separate
bowl, combine fl our, baking powder, baking soda and salt. Mix fl our
mixture with butter mixture. Stir in almonds and 1/2 cup chocolate chips.
Turn dough out onto lightly fl oured surface; divide in half. Shape each
half into an 8-inch log. Place on parchment paper lined cookie sheet.
Lightly press down each log to a 2-inch width. Bake at 375 degrees for
20 to 25 minutes or until a toothpick inserted in the center comes out
clean. Cool logs on cookie sheet for 30 minutes.
Reduce oven temperature to 325 degrees F. Slice logs diagonally into
1/2- to 3/4-inch slices with a serrated knife. Lay slices fl at on parchment
paper lined cookie sheets. Bake at 325 degrees for 8 to 10 minutes. Turn
slices over and continue to bake for 8 to 10 minutes, or until the cookies
are fi rm. Cool on wire cooling racks.
Melt 1 cup chocolate chips with 2 tablespoons butter. Dip one end of
each cookie in melted chocolate; place on waxed paper to fi rm up. Store
in airtight container. Makes about 2 dozen.
Toasted Almonds
Preheat oven to 350 F. Place almonds in a single layer on an ungreased
jelly roll pan. Bake 10 to 15 minutes or until lightly browned. Stir or shake
almonds several times while baking.

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