1/2 cup sugar
1/4 cup (1/2 stick) butter, melted
1 teaspoon almond extract
1/2 cup chopped almonds
2 large eggs
1 1/4 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
For dipping: 1 cup semi-sweet chocolate chips
Preheat the oven to 350 F. Cover baking sheet with parchment paper.
In a large mixing bowl, using a hand mixer, cream the sugar and butter until smooth. Add the almond extract, almonds, and eggs and beat until smooth.
Mix in the flour, baking power, and salt. Divide the mixture into 2 parts and on a floured board, shape each part into a 15-inch long strand. Place the strands on the baking sheet about 4 inches apart.
Bake for 20 to 25 minutes or until firm. Remove from the oven and let cool slightly. When cool enough to handle slice into 1/2 inch diagonal slices. Return to the cookie sheet. Bake for 15 to 20 minutes, turning once, until both sides are lightly browned and toasted.
Place chocolate chips into a small bowl. Set over just simmering water until chips are melted.
Dip one side of each biscotti into the melted chocolate and return to the paper covered cookie sheet until chocolate is set. Store airtight.
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Chocolate Dipped Almond Biscotti
1/2 cup sugar
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