BISCOTTI WITH ALMONDS/ORANGE/CHOCOLATE
8 oz Unsalted butter -- 2 sticks
1 1/2 c. sugar
3 T. finely grated orange rind
2 T. vanilla
6 c. all-purpose flour
1 T. baking powder
1 t. salt
6 eggs, beaten
1/4 c. Amaretto
2 c. almonds, blanched, toasted, and sliced
2 c. chocolate chips or pieces
Preheat oven to 350 degrees.
In an electric mixing bowl, combine butter, sugar, orange peel and vanilla;
beat until light and creamy. Sift together the dry ingredients. With the mixer
on slow, add dry ingredients to butter mixture and mix until thoroughly
combined. Slowly add eggs and amaretto. Add almonds and chocolate just until
combined.
Remove dough to a floured surface and form into two flat logs about 4 inches
wide and the length of your cookie sheet. Lay the logs onto buttered sheets
and place on lower rack of the oven. Bake until lightly browned, about 45
minutes. Remove to a rack to cool.
With a serrated knife, cut the loaves into half-inch, diagonal slices, placing
the cut slices flat on the cookie sheet. Return them to the lower rack of the
oven and cook until golden, 15-20 minutes. Remove the slices to a wire rack to
cool thoroughly. Store in an airtight container.
Makes: approximately 60 cookies
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