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Chocolate-Almond Biscotti




Source of Recipe


Hershey's


List of Ingredients




1½ cup sliced, toasted almonds, divided
1 cup softened butter
2 cups sugar
2/3 cup Hershey’s â cocoa
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
3 eggs
1 teaspoon almond extract
3½ cups all-purpose flour


Recipe



Grease a large cookie sheet. Process ¾ cup of almond in a food process until ground. Beat butter using a mixer for 30 seconds. Add sugar, cocoa, baking powder, baking soda and salt; beat until combined. Beat in eggs and almond extract. Beat in as much of the flour as you can. Stir in remaining flour, ground almonds and remaining ¾ cup sliced almonds. On waxed paper, shape dough into two 14” long rolls. Place rolls on prepared cookie sheets at least 5” apart; flatten slightly. Bake at 375 degrees for 25-30 minutes or until wooden toothpick inserted comes out clean. Cool on cookie sheet 1 hour. Cut each roll diagonally into ½” thick slices. Place slices, cut side down, on ungreased cookie sheets. Bake 8 minutes. Turn slices; bake 7-9 minutes more or until cookies are dry and begin to crisp (do not overbake). Remove cookies to wire rack; cool completely.
Melt, in microwave, some Hershey’sâ milk chocolate chips and dip ½ of cookie in; cool completely.
Melt, in microwave, some Hershey’sâ premier white chips and drizzle over cookies.