| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | c | Chocolate chips |
| 2 | c | Flour |
| 1/4 | c | Baking cocoa |
| 1 1/2 | ts | Baking powder |
| 1/4 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1/2 | c | Sugar |
| 1/2 | c | Packed brown sugar |
| 1/4 | c | Butter; softened |
| 1/2 | ts | Vanilla extract |
| 1/2 | ts | Almond extract |
| 3 | Eggs | |
| 1 | c | Clivered almonds; toasted |
INSTRUCTIONS
This is the Biscotti Recipe that I use. I found it in my Nestles Toll House Best Loved Cookies Cookbook. Melt 1 cup chocolate chips and 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 1 large or 2 small greased baking sheets. Bake in preheated 325 degree oven for 40 to 50 minutes or until firm. Let stand 15 minutes. Cut into 3/4 inch think slices; turn slices 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 onto 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 boscotti. For Chocolate Coating: Melt 1 cup chocolate chips and 2 tablespoons shortening stirring until smooth. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Hershey310@aol.com on Aug 12, 1997
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