Chocolate-Almond Biscotti #2
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3 large eggs
grated peel of 2 oranges
1 t. vanilla
1/2 t. almond extract
1 3/4 c. all-purpose flour
1/3 c. unsweetened cocoa powder
3/4 c. sugar
1 t. baking soda
1/4 t. salt
3/4 c. whole natural almonds, toasted
Preheat oven to 300 degrees Fahrenheit. Coat a large baking sheet with vegetable
cooking spray or cover with baking parchment.
In bowl whisk eggs, orange peel, vanilla an almond extract. In large mixer bowl
combine flour, cocoa, sugar, baking soda and salt. Add egg mixture; mix just
until blended. Mix in almonds.
Divide dough in half. Form each half into a log about 12 inches long, 1 1/2
inches wide and 1/2 inch thick. Bake in center of oven about 50 minutes until
set and crisp around the edges. Remove to rack to cool 5 minutes. Reduce oven
heat to 275 degrees.
Place logs on cutting board an with a serrated knife slice on the diagonal 1/2
inch thick. Lay slices flat on baking sheets, spacing slightly apart. Return to
oven until dry and lightly toasted, 20-25 minutes, turning once. Place on racks
to cool completely. Store in airtight container.
Makes: approximately 42 cookies
NOTE: to toast almonds, spread in an ungreased baking pan. Place in 350 degree
oven and bake 5 to 10 minutes or until almonds are light brown; stir once or
twice to assure even browning. Note that almonds will continue to brown slightly
after removing from oven.
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