Chocolate Biscotti

To toast almonds you can either sauté in a pan on medium heat until the nuts smell toasted or in a 325°F oven for 7-10 minutes on a sheet pan. Be careful as they burn quickly.

1. Preheat oven to 325°F.
2. In a medium bowl, combine the flour, baking powder and cocoa.
3. Mix together well.
4. In a large mixing bowl, cream butter, sugar and extract at medium speed.
5. Add the eggs and beat until smooth, approximately 2 minutes.
6. Stir in the flour mixture until well combined.
7. Fold in almonds. You may substitute almonds for hazelnuts or chocolate chips.
8. Turn the dough onto a lightly floured surface.
9. With well floured hands shape the dough into a log 10” X 12" in length by 2" to 3" width.
10. Transfer the log onto a parchment paper lined sheet pan.
11. Gently flatten the log.
12. Bake 30-35 minutes, until firm to the touch.
13. Remove the pan from the oven to a cooling rack.
14. Reduce oven temp to 275°F, and allow log to cool for 15 minutes before cutting.
15. Remove log from parchment, and cut with a serrated knife into ½” pieces.
16. Place the pieces cut down back onto the parchment paper.
17. Bake for another 15 to 20 minutes or until dry and firm to the touch.
18. Allow to cool completely.

Drizzle the biscotti with melted white chocolate or dip the ends in dark or milk chocolate, roll in crushed nuts and allow to cool on a cookie sheet.

Cook Time: 1 hour
Prep Time: 30 minutes
Servings: 18