Using a wooden spoon, work the almonds into dough. Divide dough in two equal pieces
With lightly floured hands shape 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, or until logs are set
Remove from oven, cool on cookie sheet for 15 minutes. Using a serrated knife and sawing motion, cut logs into 1/2" diagonal slices. Discard end 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.
To make the Chocolate Glaze
Place the Chocolate Glaze ingredients in a small microwave safe bowl. Microwave on HIGH 1 to 11/2 minutes until smooth when stirred, this will make approximately 1 cup of chocolate glaze
To make the White Glaze Place the white chocolate glaze ingredients in a small microwave safe bowl and microwave on HIGH for 30 to 45 seconds until smooth when stirred, this will make about 1/4 cup white chocolate glaze
NOTE: when making chocolate glazes do not use butter, margarine or oil in place of shortening
This recipe will make about 30 Chocolate Almond Biscotti
