CHOCOLATE ALMOND BISCOTTI
=========================
2 c. flour
1 c. sugar
1/3 c. cocoa powder
1 t. baking soda
1/4 t. salt
2 whole eggs
2 egg whites
3/4 t. vanilla
2/3 c. whole almonds; toasted
1/3 c. chocolate chips
Preheat oven to 350 degrees Fahrenheit.
In a mixer with a paddle attachment combine flour, sugar, cocoa powder, baking
soda and salt. Mix together eggs, egg whites and vanilla extract. Gradually add
egg mixtur to flour mixture blending on low. Toss almonds with chocolate chips
then add to flour mixtur and blend just until combined.
On a well floured surface roll dough into 2 logs, 2 inches in diameter. Place on
a greased sheet pan and brush with beaten egg. Bake at 350 degrees until light
golden brown about 30-35 minutes.
Allow logs to cool 15 minutes then cut into 1/2" diagonal slices. Place slices
on a greased sheet pan and bake in a 350 degree oven until toasted, about 15-20
minutes. Cool. Store in an airtight container.
Makes: approximately 24 cookies
(
geocities.com/heartland/8098) (
geocities.com/heartland)