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Chocolate Biscotti

Author/Submitted by: Ladies' Home Journal - 1/95
Servings: 60
Categories: Biscotti / Chocolate / Low-Fat/Low-Cal

2/3  cup  almonds, whole
1 3/4  cups  all-purpose flour
1/3  cup  unsweetened cocoa powder
1  tablespoon  instant coffee, or espresso
1  teaspoon  baking soda
1/4  teaspoon  salt
1/3  cup  semisweet chocolate chips
2  large  eggs
2  large  egg whites
1  cup  sugar
1  teaspoon  vanilla extract
1/2  teaspoon  almond extract, optional

Chocolate Coating for Biscotti
2  tablespoons  vegetable oil
1  cup  semisweet chocolate chips

1. Position racks in upper and lower third of oven. Heat oven to 350F. Place almonds in jelly-roll pan and toast until golden. Cool nuts completely. Coarsely chop.

2. Reduce oven temp to 300F. Line cookie sheet with parchment paper.

3. Whisk flour, cocoa, espresso, baking soda, and salt together in bowl. Place one quarter of flour mix and choc. chips in food processor; process until very fine. Combine with remaining flour mix. Set aside.

4. Whisk whole eggs, egg whites, sugar, vanilla, and almond extract in bowl until frothy. Stir in dry ingred. and nuts. Mix will be thick and sticky.

5. Spoon batter into three 12x2 1/2-inch strips, at least 2 1/2 inches apart, on prepared cookie sheet. Even edges with metal spatula.

6. Bake 45 min. on lower rack. Cool on sheet on wire rack 10 min. Leave oven on.

7. Transfer loaves from parchment to cutting board. Cut into 1/2-inch slices with serrated knife. Arrange cut side down on cookie sheet. Bake 12 min. per side. Cool.

8. Coating: In a small saucepan, heat the oil over medium-high heat til you can see the oil swirl- (about 160 degrees on a candy thermometer.) Add the chocolate chips to the oil and heat, stirring constantly, til the temperature reaches 150 degrees, about 1 minute. Remove from the heat and let cool slightly. Spread on top or dip each biscotti in the chocolate.

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