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Chocolate Almond Biscotti
Chef John J. Vyhnanek
This after dinner treat can be enjoyed with a nice cup of coffee.
Ingredients
2 cups flour
1/3 cup cocoa
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 pound unsalted butter, softened
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1 cup blanched slivered almonds
1 cup semi-sweet chocolate chips
Directions
Combine the flour, cocoa, baking powder and salt. In a separate bowl, beat the butter and sugar until light and fluffy. Beat in the eggs, vanilla and almond extracts. Add in the flour mixture in stages. Stir in the slivered almonds and chocolate chips.
Shape the dough into two 1 1/2-inch wide logs that are 12 to 14 inches long. Place on an ungreased baking sheet 3 inches apart. Bake at 325 degrees F for 45 to 50 minutes.
Cool slightly, cut in a half inch diagonal slices and re-bake for 30 minutes to dry and crisp them. Cool on a wire rack and store in an airtight container.
Suggestions
Serves 12.