Double Chocolate Biscotti

Double Chocolate Biscotti

Ingredients:

2/3 cup dry toasted sliced almonds
1/2 cup butter, melted
3/4 cup sugar
2 eggs
2 tablespoons espresso coffee
2 cups plus 2 tablespoons all-purpose flour
1/3 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup chopped milk chocolate

Directions:

In a mixing bowl cream butter and sugar until light and fluffy.

Beat in eggs and espresso coffee.

In a separate large bowl, combine the flour, cocoa, baking powder and salt together.

Add to the creamed mixture, and mix until blended.

Fold in sliced almonds and chopped milk chocolate.

Preheat oven to 325 degrees.

Divide the dough in half.

On a greased and floured baking sheet pat out into two logs about 1/2-inch high, 1 1/2-inches wide and 14-inches long, spacing them at least 2-inches apart.

Bake for 30 minutes.

Remove from oven and let cool for 5 minutes.  Transfer from the baking sheet to a cutting board.

With a serrated knife slice diagonally on a 45 degree angle about 1/2-inch thick.

Lay the slices flat on a baking sheet and return to the oven for 12 to 13 minutes.  Turn the biscotti over and bake for another 12 to 13 minutes.

Let cool on a rack.  Store in a tightly covered container.

3 1/2 to 4 dozen