Brandy Almond Biscotti
|Toasted chopped almonds||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs), melted (1 Stick)|
|Brandy||1⁄4 Cup (4 tbs)|
|Flour||3 Cup (48 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Semisweet chocolate chips||1 Cup (16 tbs)|
Combine the almonds, sugar, butter, brandy and eggs in a bowl and mix well.
Stir in a mixture of the flour, baking powder and salt.
Shape into a long loaf about 2 inches in diameter.
Place on an ungreased cookie sheet.
Bake at 350 degrees for 25 minutes or until it has a cakelike texture.
Remove from oven and cool for about 15 minutes.
Cut into 1/2 inch slices and arrange cut side down on ungreased cookie sheets.
Bake for 20 minutes or until both sides are lightly browned, turning once.
Melt the chocolate chips in the top of a double boiler over boiling water.
Dip each cookie halfway in the melted chocolate and cool on waxed paper.