Barbara Bretton

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Chocolate Almond Biscotti

A holiday dedicated to romance, roses, and chocolate chocolate chocolate. What's not to love about Valentine's Day?


1/2 C butter, softened
3/4 C sugar
2 eggs
1 tsp almond extract
2 1/4 C flour
1/4 C cocoa powder
1 tsp baking powder
1/4 tsp salt
1 C sliced almonds (or slivered)

Chocolate Dipping Glaze:

1 C semi-sweet chocolate chips 1 T shortening or butter

Preheat oven to 350F.

Cream butter and sugar until blended. Add eggs and almond extract; mix well.

Stir together flour, cocoa, baking powder and salt. Gradually add to butter mixture, mixing until smooth.

Stir in almonds using wooden spoon or using hands to kneed into the dough. (NOTE: This worked fine in the Kitchen-Aid. This dough loves a little slap-and-tickle.)

Shape dough into two 11 inch (~28cm) long rolls. Place the rolls 3 to 4 inches (8 cm) apart on large ungreased cookie sheet.

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. Bake 8 to 9 minutes. Turn slices over; bake an additional 8 to 9 minutes

Cool on cookie sheet on wire rack. After the biscottis are cooled dip one end in the melted chocolate* and garnish with additional almonds, if desired. Cool.

Chocolate Dipping Glaze

Melt 1 cup semi-sweet chocolate chips and 1 tablespoon shortening in a small microwave-safe bowl. Microwave on high for 1 to 1 1/2 minutes or until smooth when stirred.


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