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Double Chocolate Decadence Biscotti




Source of Recipe


Ridge View B&B


List of Ingredients




2/3 cup whole almonds
1/2 cup butter, softened
3/4 cup sugar
2 eggs
2 tbsp Amaretto, Kahlua, or double-strength coffee
2 cups plus 2 tbsp unbleached or all-purpose flour
1/3 cup unsweetened cocoa
1-1/2 tsp baking powder
1/4 tsp salt
2/3 cup chopped milk chocolate or you can use mini chocolate chips

Recipe



Place nuts in a shallow pan and bake in a preheated 350-degree oven for 8 to 10 minutes or until golden brown. (Watch, as they can burn quickly.) Let cool. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs and liqueur or coffee.

In a bowl, combine the flour, cocoa, baking powder, and salt. Add to the creamed mixture, mixing until blended. Cut nuts into halves or thirds. (use kitchen shears -- much better than a knife.) Fold in nuts and milk chocolate. Divide dough in half. On a greased and floured baking sheet, pat out into two logs about 1/2" high, 1 1/2" wide, and 14" long, spacing them at least 2" apart.

Bake in the middle of a preheated 325° oven for 30 minutes or until lightly browned. Transfer from the baking sheet to a rack. Let cool for 5 minutes. Place on a cutting board. With a serrated knife, slice diagonally on a 45-degree angle about 1/2" thick. Place the slices upright on the baking sheet 1/2" apart and return to the oven for about 15 minutes longer to dry slightly. Let cool on a rack. Store in a tightly covered container.