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Print this Recipe    Biscotti 12

Almond Biscotti
Makes about 30

1/3 cup unsalted butter
2 cups all purpose flour
2/3 cup sugar
2 eggs
2 tsp. baking powder
1 tsp vanilla
1 1/2 cups slivered almonds or hazelnuts, finely chopped
1 egg yolk (optional)
1 TBSP milk or water
1 cup milk chocolate or semisweet chocolate pieces
2 TBSP shortening

In a mixing bowl, beat butter on medium speed 30 seconds or till
softened. Add 1 cup of the flour, sugar, eggs, baking powder and
vanilla. Beat till combined. Stir in remaining flour and nuts.
Divide dough in half. (Can be done in processor).

Shape each portion into a 9-inch log (should be about 2 inches
wide.) Place about 4 inches apart on lightly greased cookie sheet.
For a shinier appearance, stir together egg yolk and milk/water;
brush onto logs. Bake in 3750F oven for 25 minutes. Cool on the
cookie sheet for 1 hour.

Cut each log diagonally into 1/2-inch slices. Lay slices, cut side
down, on an ungreased cookie sheet. Bake in 325F oven for 8 minutes.
Turn slices over; bake 8-10 minutes more or until dry and crisp.
Cool on wire rack.

In a double boiler, heat chocolate pieces with shortening over low
heat till melted, stirring occasionally. Dip one end of cooled
cookie in chocolate; dry cookies on rack until chocolate sets up.

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