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Cocoa-Almond Biscotti

Source of Recipe


Frair & Grimes






List of Ingredients



• 1/2 cup butter or margarine, softened
  
• 1 cup sugar
  
• 2 large eggs
  
• 1-1/2 Tbsp coffee liqueur
  
• 2-1/4 cups all-purpose flour
  
• 1-1/2 tsp baking powder
  
• 1/4 tsp salt
  
• 1-1/2 Tbsp cocoa
  
• 1 (6-ounce) can whole almonds (1 cup)
  






Instructions



1. Combine butter and sugar in a large bowl; beat at medium speed with an electric mixer until light and fluffy. Add eggs, beating well. Mix in liqueur.
   
   
2. Combine flour and next 3 ingredients; add to butter mixture, beating well. Stir in almonds. Divide dough in half; shape each portion into a 9x2-inch log on a greased baking sheet.
   
   
3. Bake at 350 degrees (F) for 30 minutes or until firm. Cool on baking sheet 5 minutes. Remove to wire racks to cool completely.
   
   
4. Cut each log diagonally into 1/2-inch-thick slices with a serrated knife, using a gentle sawing motion. Place on ungreased baking sheets.
   
   
5. Bake at 350 degrees for 5 to 7 minutes. Turn cookies over, and bake 5 to 7 additional minutes. Remove to wire racks to cool.
   
   Yield: 2-1/2 dozen