Chocolate-almond Biscotti
Author/Submitted by: Ketchum Kitchen Servings: 42 Categories:
Biscotti
/
Chocolate
/
Cookies
/
Desserts
Ingredients: 3
large
eggs
Grated peel of 2 oranges 1
teaspoon
vanilla 1/2
teaspoon
almond extract 1 3/4
cups
all-purpose flour 1/3
cup
unsweetened cocoa powder 3/4
cup
sugar 1
teaspoon
baking soda 1/4
teaspoon
salt 3/4
cup
toasted whole natural almonds*
Directions:
Heat oven to 300 0 F. Coat a large baking sheet with vegetable cooking
spray
or cover with baking parchment. In bowl whisk eggs, orange peel, vanilla
and
almond extract. In large mixer bowl combine flour, cocoa, sugar, baking
soda
and salt. Add egg mixt
ure; mix just until blended. Mix in almonds. Divide dough in half. Form
each
half into a log about 12 inches long, 1 1/2 inches wide and 1/2 inch
thick.
Bake in center of oven about 50 minutes until set and crisp around the
edges. Remove to rack to cool
5 minutes. Reduce oven heat to 275 degrees. Place logs on cutting board
and
with a serrated knife slice on the diagonal 1/2 inch thick. Lay slices
flat
on baking sheets, spacing slightly apart. Return to oven until dry and
lightly toasted, 20 to 25 min
utes, turning once. Place on racks to cool completely. Store in airtight
container.
Makes about 3 1/2 dozen
* To toast almonds, spread in an ungreased baking pan. Place in 350-degree
oven and bake 5 to 10 minutes or until almonds are light brown; stir once
or
twice to assure even browning. Note that almonds will continue to brown
slightly after removing from
oven.
Perfect with a steaming cup of espresso
Perfect with a steaming cup of espresso
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