Chocolate Almond Biscotti
1/2 cup butter or margarine, softened
1 1/4 cups sugar
1 teaspoon almond extract
2 1/4 cups all-purpose flour
1/4 cup cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sliced almonds
Chocolate glaze (recipe follows)
Vanilla glaze (recipe follows)
Additional sliced almonds (optional)
Heat oven to 350 F. In large mixer bowl, beat butter and sugar until well blended. Add eggs and almond extract; beat until smooth. In separate bowl, stir together flour cocoa, baking powder and salt; blend into butter mixture, beating until smooth. (Dough will be thick.) Using wooden spoon, work almonds into dough. Divide dough into halves. With lightly floured hands, shape each half into rectangular log, about 2 inches in diameter and 11 inches long; place on large ungreased cookie sheet, at least 2 inches apart. Bake 30 minutes or until logs are set. Remove from oven; cool on cookie sheet 15 minutes. Using serrated knife and a sawing motion, cut logs into 1/2-inch diagonal slices. Discard end pieces. Arrange slices, cut sides down, close together on cookie sheet. Bake 8 to 9 minutes. Turn each slice over; bake additional 8 to 9 minutes. Remove from oven; cool on cookie sheet on wire rack. Drizzle Chocolate glaze over each biscotti or dip end of each cookie into glaze. Drizzle Vanilla glaze over chocolate glaze. Garnish with additional almonds, if desired. About 2 1/2 dozen cookies.
CHOCOLATE GLAZE: In small microwave-safe bowl, place 1 cup Semi-Sweet Chocolate Chips and 1 tablespoon shortening. Microwave at HIGH (100%) 1 to 1 1/2 minutes or until smooth when stirred. About 1 cup glaze. VANILLA GLAZE: In small microwave-safe bowl, place 1/4 cup Vanilla Milk Chips and 1 teaspoon shortening. Microwave at HIGH (100%) 30 to 45 seconds or until smooth when stirred. About 1/4 cup glaze.