Chocolate almond biscotti

Chocolate almond biscotti

Ingredients/Components

• Cup Whole Blanched Almonds - 1 item
• Cup Sugar - 1 item
• Cup Unsweetened Cocoa - 2/3 item
• Margarine 1/2 stick softened - 4 tsp
• Baking Powder - 2 tsp
• Almond Extract
• Vanilla Extract - 1 tsp
• Salt - 1 tsp
• Baking Soda - 1/2 tsp
• Large Eggs - 2 item
• All Purpose Flour - 1 item

How to make chocolate almond biscotti:

About 3 hours before serving: In 10-inch skillet over medium heat, toast almonds shaking skillet frequently until nuts are golden. Cool almonds & chop.

In large bowl measure sugar, cocoa, margarine, baking powder, almond extract, vanilla extract, baking soda, salt, eggs & 1 cup flour with mixer on medium, beat until well blended occasionally scraping sided of bowl with rubber spatula. With spoon, stir in almonds & 1/2 cup flour.

Preheat oven to 350, grease cookie sheet. Divide dough in half, on lightly floured surface with floured hands, shape each half of dough into 8 x 2 1/2 loafs. Place both about 3' apart on cookie sheet. Bake 35-40 minutes until toothpick in center of loaf comes out clean.

Remove from oven, allow to cool 10 minutes for easier slicing. With serrated knife cut loaves crosswise into 1/2 inch slices, arrange cut side down making sure they don't touch. return to oven & bake 5 minutes. Remove cookies from baking sheet, cool on wire racks. Store in air tight container. Makes 3 dozen.

Recipe categories: Desserts, Cookie and brownie, Biscotti.