Title: Chocolate Almond Biscotti
Categories: Ketchum, Kitchen
Yield: 42 Servings

3 lg Eggs
Grated peel of 2 oranges
1 ts Vanilla
1/2 ts Almond extract
1 3/4 c All-purpose flour
1/3 c Unsweetened cocoa powder
3/4 c Sugar
1 ts Baking soda
1/4 ts Salt
3/4 c Toasted whole natural
-almonds*

Heat oven to 300 0 F. Coat a large baking sheet with vegetable cooking
spray or cover with baking parchment. In bowl whisk eggs, orange peel,
vanilla and almond extract. In large mixer bowl combine flour, cocoa,
sugar, baking soda and salt. Add egg mixt

ure; mix just until blended. Mix in almonds. Divide dough in half. Form
each half into a log about 12 inches long, 1 1/2 inches wide and 1/2 inch
thick. Bake in center of oven about 50 minutes until set and crisp around
the edges. Remove to rack to cool

5 minutes. Reduce oven heat to 275 degrees. Place logs on cutting board and
with a serrated knife slice on the diagonal 1/2 inch thick. Lay slices flat
on baking sheets, spacing slightly apart. Return to oven until dry and
lightly toasted, 20 to 25 min

utes, turning once. Place on racks to cool completely. Store in airtight
container.

Makes about 3 1/2 dozen

* To toast almonds, spread in an ungreased baking pan. Place in 350-degree
oven and bake 5 to 10 minutes or until almonds are light brown; stir once
or twice to assure even browning. Note that almonds will continue to brown
slightly after removing from

oven.
Recipe By : Ketchum Kitchen

Posted to MC-Recipe Digest V1 #303

Date: Fri, 15 Nov 1996 06:00:48 -0800 (PST)

From: Greg Leonhardt

NOTES : Perfect with a steaming cup of espresso