Chocolate Almond Biscotti
|Semisweet chocolate morsels||24 Ounce (Divided, Package)|
|All purpose flour||2 Cup (32 tbs)|
|Baking cocoa||1⁄4 Cup (4 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Vanilla extract||1⁄2 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|Slivered almonds||1 Cup (16 tbs) (Toasted)|
MICROWAVE 1 cup morsels in medium microwave-safe bowl on HIGH (100% power) for 1 minute; stir.
Microwave at additional 10 to 20 second intervals, stirring until smooth; 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 until crumbly.
Add eggs one at a time, beating well after each addition.
Beat in melted chocolate.
Gradually beat in flour mixture.
Stir in nuts.
Chill for 15 minutes until firm.
SHAPE dough into 2 loaves (3 inches wide and 1 inch high) with floured hands on 1 large or 2 small greased baking sheets.
BAKE in preheated 325°F. oven for 40 to 50 minutes or until firm.
Let stand for 15 minutes.
Cut into 3/4-inch-thick slices; turn slices on their sides.
Bake for 10 minutes on each side until dry.
Remove to wire racks to cool completely.
MICROWAVE remaining 1 cup morsels and shortening in medium microwave-safe bowl on HIGH (100% power) for 1 minute; stir.
Microwave at 10 to 20 second intervals, stirring until smooth.
Dip biscotti into chocolate coating, pushing mixture halfway up biscotti with a spatula; shake off excess.
Place on waxed-paper-lined tray.
Chill for 10 minutes or until chocolate is set.
Store in airtight containers in a cool place or in refrigerator.