Sometimes, I play a game with my Sunday School kids--isn't it amazing? Who thought of taking a chicken egg and separating it into parts and then beating the white to make meringue? Who thought of making the sky that amazing blue? Really, how did someone come up with the idea of taking a cacao bean and making so many amazing foods?
Isn't it amazing?
Double Chocolate Biscotti
Ingredients
2 eggs
1/2 cup butter, softened
3/4 cup sugar
1/3 unsweetened cocoa
2 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon almond extract
2/3 cup chocolate chips of your choice
2/3 cup finely chopped toasted almonds
Directions:
Preheat oven to 350 degrees.
Cream butter and sugar until fluffy. Add eggs, cocoa, and extract. Beat until blended. Add dry ingredients and mix well. Add chips and nuts and mix well. If dough is too moist to handle, add more flour, 1 tablespoon at a time. If too dry, add a little liquid (milk or water). (I usually don't have to add anything).
Divide dough in half and place on greased cookie sheet. Form into two logs, about 12 inches long. Flatten slightly with palm of hand. Be sure they are spaced about 2 inches apart. Bake for 25 minutes.
Cool about 10 minutes. Slice on a 45 degrees angle about 1.2 inch thick. Place upright on same sheet and bake an additional 12 minutes. If you prefer them more crispy, turn them over, and bake another 12 minutes.
Dip 1/2 of each biscotti or leave plain.
*Note--I've had this recipe for so long that I don't know where I got it--thank you to the original author--sorry I can't give credit. Blessings,
Christina
These look really good, yummy!