"The belly rules the mind."--Spanish Proverb

Chocolate Almond Biscotti Recipe

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This recipe for Chocolate Almond Biscotti, by , is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Hyland
Added: Sunday, March 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 (1 oz.) squares semi-sweet baking chocolate,
coarsely chopped & divided
2 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. margarine, softened
1/2 c. sugar
1/2 c. firmly packed brown sugar
3 eggs
1 tsp. vanilla
1 c. slivered almonds, toasted

Directions:
Directions:
Preheat oven to 325. Lightly grease & flour large baking sheet. Reserve 1/2 c. chocolate. Microwave remaining chocolate on HIGH 2 min. Stir until chocolate is completely melted; cool slightly. Mix flour, baking powder & salt in medium bowl; set aside.
Beat margarine & sugars in large bowl with electric mixer until well blended. Add eggs, 1 at a time, beating well after each addition. Blend in melted chocolate & vanilla. Gradually add flour mixture, beating well after each addition. Stir in almonds. Divide dough in half. On floured board; shape each half into 10x2-inch log. Place 2 in. apart, on prepared baking sheet.
Bake 40 to 50 min. or until toothpick inserted in center comes out clean. Cool on baking sheet 15 min. Place logs on cutting board; diagonally cut each log into 18 slices using serrated knife. Place slices, cut sides down, on baking sheet. Bake an additional 20 min. turning biscotti over after 10 min. Remove to wire racks; cool completely.
Melt reserved chocolate. Drizzle over biscotti. Let stand until chocolate is firm.

Number Of Servings:
Number Of Servings:
36
Personal Notes:
Personal Notes:
I use vegetable peeler & shave the chocolate.
To toast almonds; preheat oven to 350. Spread almonds in a single layer on baking sheet. Bake, stirring once or twice, until lightly browned, 5-10 min. Watch closely.

 

 

 

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