Chocolate and Almond Biscotti
Ingredients
1 1/2 cups blanched whole
almonds
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
7/8 cup white sugar
2 cups semisweet chocolate chips
2 eggs
1 teaspoon vanilla extract
2 tablespoons whiskey
Directions Chocolate and Almond Biscotti,
Preheat the oven to 350 degrees F (175 degrees C). Toast the almonds
in a shallow pan for 12 to 15 minutes, shaking the pan a few times,
until almonds are lightly colored. Set aside to cool.
Preheat the oven to 375 degrees F (190 degrees C). Line 2 or 3 cookie
sheets with aluminum foil, shiny side up.
In a large bowl, stir together the flour, baking soda, baking powder,
salt, and sugar. Place 1/2 cup of these dry ingredients into the bowl
of a food processor. Add about a half cup of the toasted almonds
and process for about 30 seconds.
Return the mixture to the bowl of dry ingredients and stir in the
remaining almonds and chocolate chips. In a large measuring cup,
beat the eggs, vanilla and whiskey with a fork to blend. Stir into the
dry ingredients until moistened. Wet your hands and divide the
dough into four portions. Keeping hands wet, form each quarter
into strips about 9 inches long, 2 inches wide and 1/2 inch high.
Round the ends. Place two strips crosswise on each of the cookie
sheets.
Bake for 25 minutes in the preheated oven. If baking more that one
sheet at a time, reverse the sheets top to bottom halfway through
cooking time.
Using a metal spatula remove the slabs from cookie sheets and let
cool for 20 minutes on cutting board. Reduce oven temperature to
275 degrees F.
With a serrated knife, carefully cut at an angle into slices about 1/2
inch wide. Place the slices, cut side down, onto cookie sheets.
Bake 25 to 30 minutes in the preheated oven, until the biscotti is
crispy and lightly toasted.
Turn oven off and open the oven door, allowing the biscotti to cool
in the oven. When cool, store in an airtight container.
