Ingredients
-
1 1/2
-
1
-
2
-
2/3
-
1
-
1
-
1/2
-
3
-
1
-
3 1/2
-
1/2
-
1/2
-
2
-
-
Directions
Chocolate-Almond Biscotti, These are great dipped in coffee or eaten by themselves They make a nice gift when put in a large coffee mug , Wonderful biscotti I didn’t dip them as I like them plain Great with chocolate, mint coffee
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Lightly Grease a Cookie Sheet and Set Aside. |
|
3
Done
|
Place 3/4 Cup of Toasted Almonds in a Food Processor and Pulse Until Ground. |
|
4
Done
|
Beat Butter in Large Bowl For 30 Seconds, Then Add Sugar, Cocoa, Baking Powder, Baking Soda and Salt; Beat Until Combined. |
|
5
Done
|
Beat in Eggs and Almond Extract. |
|
6
Done
|
Beat in as Much of the Flour as You Can With Mixer. |
|
7
Done
|
by Hand, Stir in Remaining Flour, the Ground Almonds and the Remaining 3/4 Cup of Sliced Almonds. |
|
8
Done
|
on Pieces of Wax Paper, Shape Dough Into Two 14 Inch Long Rolls. |
|
9
Done
|
Place Rolls on Prepared Cookie Sheet at Least 5 Inches Apart, Flatten Slightly. |
|
10
Done
|
Bake 25-30 Minutes or Until Wooden Pick Inserted Near Centers Comes Out Clean. |
|
11
Done
|
Cool on Cookie Sheet For 1 Hour. |
|
12
Done
|
Cut Each Roll Diagonally Into 1/2 Inch Thick Slices. |
|
13
Done
|
Place Slices, Cut Sides Down, on Ungreased Cookie Sheets. |
|
14
Done
|
Bake 8 Minutes. |
|
15
Done
|
Turn Slices; Bake 7 to 9 Minutes More or Until Cookies Are Dry and Begin to Crisp (do not Overbake). |
