Posted by: Schmitty 08-10-99 6:07 AM
Chocolate Almond Biscotti
2 cups (12 ounces) Semi Sweet Chocolate Morsels, divided
2 cups all purpose flour
1/4 cup baking cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup (1/2 stick) butter or margarine, softened
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
3 eggs
1 cup slivered almonds, toasted
Chocolate coating (optional recipe follows)
Preheat oven to 325 degrees.
Grease 1 large or 2 small baking sheets.
Microwave 1 cup morsels in small microwave safe bowl on High Power (100%) 1 minute, stir.
Microwave at additional 10 to 20 second intervals, stirring until smooth.
Cool to room temperature.
Combine flour, cocoa, baking powder, baking soda and salt in medium bowl.
Beat granulated sugar, brown sugar, butter, vanilla and almond extract in mixer bowl until crumbly.
Add eggs one at a time beating well after each.
Beat in melted chocolate.
Gradually beat in flour mixture.
Stir in almonds.
Chill for 15 minutes or until firm.
Shape dough with floured hands into 2 loaves (3 inches wide by 1 inch high) on large or 2 small greased baking sheet(s).
Bake for 40 to 50 minutes or until firm.
Let stand 15 minutes.
Cut into 3/4 inch thick slices; turn on their sides.
Bake for 10 minutes on each side or until dry.
Remove to wire racks to cool completely.
If desired, dip each biscotti halfway into Chocolate Coating, pushing mixture up on to cookie with a spatula; shake off excess.
Place on waxed paper lined baking sheets.
Chill for 10 minutes or until chocolate is set.
Store in airtight containers in cool place or chill.
Makes 2 1/2 dozen.
Chocolate Coating: Microwave remaining morsels and 2 tablespoons shortening in microwave safe bowl on high (100%)power for 1 minutes; stir. Microwave and additional 10 to 20 second intervals, stirring until smooth.