Chocolate Almond Biscotti
|All purpose flour||3 Cup (48 tbs)|
|Unsweetened cocoa||1⁄2 Cup (8 tbs)|
|Baking powder||2 Teaspoon|
|Granulated sugar||1 Cup (16 tbs)|
|Margarine||2⁄3 Cup (10.67 tbs), softened (Fleischmann'S)|
|Egg beaters||3⁄4 Cup (12 tbs)|
|Almond extract||1 Teaspoon|
|Whole blanched almonds||1⁄2 Cup (8 tbs), toasted and coarsely chopped|
|Powdered sugar glaze||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
In medium bowl, combine flour, cocoa, baking powder and salt; set aside.
In large bowl, with electric mixer at medium speed, beat granulated sugar and margarine for 2 minutes or until creamy.
Add Egg Beaters and almond extract; beat well.
With electric mixer at low speed, gradually add flour mixture, beating just until blended; stir in almonds.
On lightly greased baking sheet, form dough into two (12 X 2 1/2-inch) logs.
Bake at 350°F for 25 to 30 minutes or until toothpick inserted in centers comes out clean.
Remove from sheet; cool on wire racks 15 minutes.
Using serrated knife, slice each log diagonally into 12 (1 -inch-thick) slices; place, cut-sides up, on same baking sheet.
Bake at 350°F for 12 to 15 minutes on each side or until cookies are crisp and edges are browned.
Remove from sheet; cool completely on wire rack.
Drizzle tops with Powdered Sugar Glaze.