½ cup butter or margarine, softened.
1 1/4 cup sugar.
2 eggs.
1 teaspoon almond extract.
2 1/4 cup all-purpose flour.
1/4 cup cocoa
1 teaspoon baking powder
½ teaspoon salt
1 cup sliced almonds.
Chocolate glaze
1 cup semisweet chocolate chips.
1 tablespoon shortening.
White glaze.
¼ cup white chips
1 teaspoon shortening.
(Do not use butter, margarine, or oil in glaze recipes
Method:
Preheat oven to 350°F.
Beat in sugar and butter in a large bowl until well blended.
Add the eggs and almond extract; beat until smooth.
Stir together flour, cocoa, baking powder and salt; blend in to butter mixture beating until smooth (dough will be thick.).
Using a wooden spoon, worker almonds into dough.
Divide dough in.
With lightly floured hands shade each half into a rectangular log about 2 inches in diameter and 11 inches long.
Place on a large ungreased cookie sheet at least 2 inches apart.
Bake for 30 minutes.
Remove from oven, cool on cookie sheet and 15 minutes.
Using a serrated knife and sawing motion, catalogues into 1/2" diagonal slices.
Discard in pieces. Arrange slices, cut side down, close together on cookie sheet.
Bake for 8 to 9 minutes.
Remove from oven and turn each sides over.
Bake in additional 8 to 9 minutes.
Remove from oven; cool on cookie sheet on wire rack.
Dip the end of each biscotti in chocolate glaze, or drizzle glaze over entire cookie.
Drizzle White glaze over chocolate glaze.
Garnish with additional almonds, if desired.
Chocolate glaze:
in a small microwave safe bowl, place 1 cup of semisweet chocolate chips and one tablespoon shortening (do not use butter, margarine or oil).
Microwave on high (100%) 1 to 1 1/2 minutes or until smooth wind stirred this makes about 1 cup glaze.
White glaze:
in a small microwave safe bowl place ¼ cup of white chips and 1 teaspoon shortening (do not use butter, margarine, or oil).
Microwave on high (100%) for 30 to 45 seconds or until smooth when stirred.
This makes about one quarter cup glaze.
