Thursday, November 1, 2007

Chocolate Almond Biscotti









Chocolate Almond Biscotti

1/2 cup (1 stick) butter or margarine, softened
1 1/4 cups sugar
2 eggs
1 teaspoon almond extract
2 1/4 cups flour
1/4 cup cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sliced almonds

1. Heat oven to 350° F. Beat butter and sugar until blended.
Add eggs and almond extract; beat well. Stir together flour, cocoa, baking powder and salt;
gradually add to butter mixture, beating until smooth. (Dough will be thick.)
Stir in almonds using wooden spoon.

2. Shape dough into two 11 inch long rolls.
Place rolls 3 to 4 inches apart on large ungreased cookie sheet.

3. Bake 30 minutes or until rolls are set.
Remove from oven; cool on cookie sheet 15 minutes.
Using serrated knife, cut rolls diagonally using sawing motion, into 1/2 inch thick slices.
Arrange slices, cut sides down, close together on cookie sheet.

4. Bake 8 to 9 minutes. Turn slices over; bake an additional 8 to 9 minutes.
Remove from oven; cool on cookie sheet on wire rack. Prepare Chocolate Glaze.
Dip end of each biscotti in glaze or drizzle over entire cookie. Prepare White Glaze;
drizzle over chocolate glaze. Garnish with additional almonds, if desired.

Makes about 2 1/2 dozen cookies


Chocolate Glaze

Place 1 cup semi-sweet chocolate chips and 1 tablespoon shortening
(do not use butter, margarine or oil) into small microwave-safe bowl.
Microwave at HIGH (100%) 1 to 1 1/2 minutes or until smooth when stirred.
Makes about 1 cup glaze.


White Glaze

Place 1/4 cup white chips (Hershey's Premier White Chips) and 1 teaspoon shortening
(do not use butter, margarine or oil) into small microwave-safe bowl.
Microwave at HIGH (100%) 30 to 45 seconds or until smooth when stirred.
Makes about 1/4 cup glaze.

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