Chocolate Almond Biscotti
Butter or margarine
-OR- European Style Cocoa
Additional sliced almonds
Hershey's Semi-Sweet Chips
Premier White Chips
*(do not use butter, margarine or oil in Glaze recipes).
Heat oven to 350F. In large bowl, beat butter and sugar until well
blended. Add eggs and almond extract; beat until smooth. Stir together
flour, cocoa, baking powder and salt; blend into butter mixture,
beating until smooth. (Dough will be thick.) Using wooden spoon, work
almonds into dough. Divide dough in half. With lightly floured hands,
shape each half into rectangular log about 2 inches in diameter and
11 inches long; place on large ungr eased cookie sheet, at least 2
inches apart. Bake 30 minutes or until logs are set. Remove from
oven; cool on cookie sheet 15 minutes. Using serrated knife and
sawing motion, cut logs into 1/2-inch diagonal slices. Discard end
pieces. Arrange slices, cut sides down, close together on cookie
sheet. Bake 8 to 9 minutes. Turn each slice over; bake an additional
8 to 9 minutes. Remove from oven; cool on cookie sheet on wire rack.
Dip end of each biscotti in CHOCOLATE GLAZE or drizzle glaze over
entire cookie. Drizzle WHITE GLAZE over chocolate glaze. Garnish with
additional almonds, if desired. About 2-1/2 dozen cookies.
CHOCOLATE GLAZE: In small microwave-safe bowl, place 1 cup Hershey's
Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use
butter, margarine or oil). Microwave at HIGH (100%) 1 to 1-1/2
minutes or until smooth when stirred. About 1 cup glaze.
WHITE GLAZE: In small microwave-safe bowl, place 1/4 cup Hershey's
Premier White Chips and 1 teaspoon shortening (do not use butter,
margarine or oil). Microwave at HIGH (100%) 30 to 45 seconds or until
smooth when stirred. About 1/4 cup glaze.
[Hershey's is a registered trademark of Hershey Foods Corporation.]
[Recipe may be reprinted courtesy of the Hershey Kitchens.]
Meal-Master recipe format courtesy of Karen Mintzias