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.

izvor net

You may also like...

Leave a Reply

%d bloggers like this: