2012 Cookie swap: Rita's almond chocolate biscotti recipe
- 2 eggs
- ¾ cup granulated sugar
- 1/3 cup butter or margarine, melted
- 1/8 cup water
- 2 teaspoons vanilla
- 1 teaspoon almond extract
- 2-3/4 cups all-purpose flour
- ½ cup chopped almonds
- ½ cup chocolate chunks (dark or milk chocolate)
- 2-1/4 teaspoons baking powder
1 In large bowl, blend eggs with sugar. Beat in butter, water, vanilla, and almond extract until smooth. Add the water and beat well. Add flour, baking powder, chocolate and almonds. Mix until dough forms a ball.
2 Divide dough evenly in half and shape each portion into a 12” long log. Place logs on baking sheet. Preheat oven to 350 F. Bake for 20 minutes. Remove sheets from oven and let cool for 5 minutes Cut logs on angle into ½ inch slices.
3 Place cookie slices on their sides on baking sheet. Bake for 15-20 minutes longer or until lightly browned. Do not burn.
4 Remove from oven and allow to cool on baking sheets.
Makes about 45 cookies.
Note: If you wish, melt some white or semi-sweet chocolate and dip one end of the cooled biscotti into the chocolate. Allow to set on wax paper before storing.