Ingredients: |
Ingredients: 1 1/2 c. butter, melted (3 sticks)
1 c. cocoa powder (unsweetened) - recommend dark cocoa
2 1/2 c. brown sugar, packed
5 large eggs, beaten
4 t. baking soda
1 t. salt
2 t. vanilla
1 cup slivered almonds
6 c. flour
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Directions: |
Directions:Melt the butter and mix in the cocoa. Add the brown sugar. Let it cool slightly and then stir in the beaten eggs. Add the baking soda, salt, vanilla, and slivered almonds. Stir until well blended. Add the flour in half cup increments, mixing after each addition.
Spray 2 large cookie sheets with nonstick cooking spray. Divide the dough into 5 parts, forming each part into a free form loaf, 1 inch high, 7 to 8 inches long, and 3 to 4 inches wide. Place 2 loaves on one cookie sheet and 3 loaves on the other. Bake the loaves at 350º for 35 minutes.
Cool the loaves on the cookie sheets for 10 minutes, but DON'T SHUT OFF THE OVEN. Transfer the loaves to a wire rack and cool for another 5 minutes. Slice them (just like bread) into 3/4 inch thick pieces with a sharp knife. (The end pieces don't need more baking - save them to dunk in your coffee while the rest are baking.)
Place the slices on their cut sides on the greased cookie sheets. Bake the slices for an additional 5 minutes, flip them over to expose the other cut side, and bake them for an additional 10 minutes. Let them cool on the cookie sheet for 5 minutes and then remove them to a wire rack to compete cooling.
When completely cool, you can dip the tops of the biscotti cookies into melted chocolate or almond bark. Set them on wax paper to cool completely or refrigerate to set the chocolate. |
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