LOCATION: Recipes >> Cookies Bar >> Biscotti 23
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Biscotti 23
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Chocolate Biscotti
3 tbs butter or margarine, softened
2/3 cup sugar
2 large eggs
1/2 tsp almond extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup almonds coarsely chopped
Preheat the oven to 350 degrees F. Grease a 10" by 15" baking sheet.
Beat together the butter or margarine, sugar, eggs, and almond
extract. Combine the flour, cocoa powder, baking powder, baking
soda, and almonds. Add to the egg mixture, mix well. The dough
should be very sticky. Using floured hands, divide the dough in
half. On the baking sheet, form each half into a 12-inch loaf.
Space the loaves 3 inches apart. Flatten the loaves slightly. Bake
for 25 minutes, or until the loaves are firm when touched lightly
in the center. Remove from the oven and place the baking sheet on
a wire rack to cool slightly (about 10 mins). While they are still
warm, slice the loaves on a diagonal into 1/2-inch slices. Arrange
the slices cut-side down on a baking sheet. Return to the oven
and bake for an additional 20 minutes, or until the biscotti are
dry and crisp. Place the baking sheet on a wire rack and allow the
biscotti to cool completely. Hint: When shaping dough and cutting
slices it helps to visual the look of the finished product.
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