Here is a biscotti recipe that I have perfected by trial and error over and over....Please enjoy! Chocolate Drizzled Almond Biscotti
2 3/4 cups of flour
1 1/2 cups slivered almonds
2 tsp baking powder
1/2 tsp salt
3/4 cups butter or margerine
1 egg PLUS 1 egg yolk
1 cup sugar
2 tsp vanilla extract
3/4 tsp almond extract
1/8 cup orange juice
1 box Baker's Semi-Sweet chocolate
Toast almonds on cookie sheet for 4-5 minutes at 375 degrees. Watch carefully as they will burn easily. Cool on cookie sheet when you remove from oven.
In a medium bowl, cream together sugar and butter until nice and fluffy. Add egg, egg yolk, vanilla and almond extracts and orange juice and mix until well blended. Bead in flour, baking powder and salt until well combined. Coarsly chop the almonds and add to the mixture, being sure they are distributed evenly.
Divide dough in half and shape into two logs on cookie sheet. Chill dough briefly if it is too sticky. Also, coating your hands with flour will help. No need to grease as there is alot of butter in the dough. When the logs are shaped, flatten them down a little.
Bake in 375 degrees oven for about 15 minutes or until lightly browned. Remove from oven and reduce oven temperature to 325 degrees. Cool logs while you clean up the dishes you have used and put away ingredients you took out. By the time you are done, they should be cooled enough to handle.
Very slowly with serrated knife and wrapping fingers around edge of log as you cut, cut into slices about 1 inch thick. Hold your hand firm to prevent logs from falling apart while you slice. Place pieces cut side down on cookie sheet. Bake in 325 degrees oven for another 15 minutes, but watch very closely as they will burn quick!
Take out of oven and cool while melting chocolate. After cooled, transfer biscotti on waxed paper on counter.
Take out 6 squares of the Baker's chocolate and melt (after removing wrappers and breaking chunks in half) in a double boiler or a small pan resting inside a larger pan full of boiling water. Stir frequently until fully melted. Dip a soup spoon in melted chocolate and drizzle quickly back and forth over baked biscotti. Continue until chocolate is gone or you are satisfied with coverage.
Enjoy....and spread the recipe! I've worked too hard to perfect this to keep it to myself!
