As requested by my chocolate-starved biscotti-craving sister, Chocolate Almond Biscotti made a recent appearance in the Dubois kitchen. We found this recipe tucked away in Mom’s “Hershey’s Homemade” recipe book. The pages of the entire book are pristine and seem to be untouched – except this one. Mom has scribbled all over it with pen and white-out correction fluid, and the page is complete with the stiff wrinkles of spilled liquid.
- 1/2 cup butter, softened
- 1 1/4 cups sugar
- 2 eggs
- 1 teaspoon almond extract
- 2 1/4 cups flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Preheat oven to 350 degrees. Beat butter and sugar until blended, then add eggs and almond extract, beating until smooth. Add flour, cocoa powder, baking powder and salt. Divide your dough into two relatively equal halves, and mold each half into a rectangular log with about a 2 inch diameter (each log will be about 11 inches long). Place both on an ungreased cookie sheet. Bake for 30 minutes.
Remove biscotti from oven and let cool for about 15 minutes before cutting each log into diagonal slices about 1/2-1 inch in diameter (use a serrated knife). Arrange the cut slices on the cookie sheet, cut sides down. Bake again for 8-9 minutes, turn each slice over, and bake for another 8-9 minutes.
Microwave 1 cup chocolate chips with 1 tablespoon shortening (I used a mix of butter and canola oil) for 1-1 1/2 minutes. Mix and drizzle over the biscotti, or dip the biscotti in the glaze, or do both as I did!