Title: Almond Biscotti
Categories: Cookie
Yield: 30 Servings

1/3 c Unsalted butter
2 c All purpose flour
2/3 c Sugar
2 Eggs
2 ts Baking powder
1 ts Vanilla
1 1/2 c Slivered almonds or
-hazelnuts; finely chopped
1 Egg yolk (optional)
1 tb Milk or water
1 c Milk chocolate or semisweet
-chocolate pieces
2 tb Shortening

From: sgetgood@bilbo.iii.net (Susan Getgood)

Date: Mon, 11 Sep 1995 16:24:10 GMT

December 1991 Better Homes & Gardens

In a mixing bowl, beat butter on medium speed 30 seconds or till softened.
Add 1 cup of the flour, sugar, eggs, baking powder and vanilla. Beat till
combined. Stir in remaining flour and nuts. Divide dough in half. (Can be
done in processor).

Shape each portion into a 9-inch log (should be about 2 inches wide.) Place
about 4 inches apart on lightly greased cookie sheet. For a shinier
appearance, stir together egg yolk and milk/water; brush onto logs. Bake in
375F oven for 25 minutes. Cool on the cookie sheet for 1 hour.

Cut each log diagonally into 1/2-inch slices. Lay slices, cut side down, on
an ungreased cookie sheet. Bake in 325F oven for 8 minutes. Turn slices
over; bake 8-10 minutes more or until dry and crisp. Cool on wire rack.

In a double boiler, heat chocolate pieces with shortening over low heat
till melted, stirring occasionally. Dip one end of cooled cookie in
chocolate; dry cookies on rack until chocolate sets up.

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