JUNE 8 - CHOCOLATE ALMOND BISCOTTI

JUNE 8 - CHOCOLATE ALMOND BISCOTTI

NOTE: These chocolate biscotti are wonderful with a cup of espresso or cappuccino. The almond and the chocolate are meant for each other; simply delicious!

½ cup butter, softened

1 ¼ cups sugar

2 eggs

1 teaspoon almond extract

 

2 ¼ cups flour

½ cup cocoa powder

1 teaspoon baking powder

¼ teaspoon salt

1 cup almonds, sliced

 

1 cup semi-sweet chocolate chips

1 tablespoon heavy cream

1. Preheat oven to 350-degrees. Combine butter and sugar in a large bowl. Beat with electric mixer until light and fluffy. Add eggs and almond extract and continue beating until light and lemon colored.

2. In another bowl, sift together flour, cocoa, baking powder, and salt. Blend into butter mixture until smooth. Stir in almonds. Divide dough in half and shape into 2 logs, about 10-inches long and 2-inches in diameter.

3. Place on lightly oiled baking sheet and bake for 25 to 30 minutes. Remove from oven and cool for about 15 minutes. Use a serrated knife and cut each log diagonally into ½-inch slices. Place slices back on baking sheet and bake about 3 minutes on each side.'

4. Remove from oven and cool on wire rack. Melt chocolate chips and cream in microwave for about 1 minute, stirring until mixture is smooth. Drizzle the warm chocolate over each biscotti. Makes 36 biscotti.