Double chocolate decadence biscotti
Double Chocolate Decadence Biscotti
- 2/3 cup whole almonds
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 2 Tablespoons Amaretto, Kahlua, or double-strength coffee
- 2 cups plus 2 Tablespoons unbleached or all-purpose flour
- 1/3 cup unsweetened cocoa
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup chopped milk chocolate (I use mini chocolate chips)
Place nuts in a shallow pan and bake in a preheated 350-degree oven for 8 to 10 minutes or until golden brown. (Watch, as they can burn quickly.) Let cool. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs and liqueur or coffee. (I use Amaretto because that is what I have. I have never used coffee.)
In a bowl, combine the flour, cocoa, baking powder, and salt. Add to the creamed mixture, mixing until blended. Cut nuts into halves or thirds. (I use kitchen shears — much better than a knife.) Fold in nuts and milk chocolate. Divide 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 in the middle of a preheated 325-degree oven for 30 minutes or until lightly browned. Transfer from the baking sheet to a rack. Let cool for 5 minutes. Place on a cutting board. With a serrated knife, slice diagonally on a 45-degree angle about 1/2-inch thick. Place the slices upright on the baking sheet 1/2-inch apart and return to the oven for about 15 minutes longer to dry slightly. Let cool on a rack. Store in a tightly covered container.
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