Chocolate Almond Biscotti

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 12
• 1 3/4 cups all-purpose flour
• 1/4 cup cocoa powder
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/4 cup mixed chocolate chips, and
• milk chocolate chips
• 1/8 cup sliced almonds
• 2 large eggs
• 1/4 cup butter (not margarine,melted)
• 1 teaspoon vanilla extract
• 1/4 cup milk chocolate, melting waffers
• 1/4 cup chocolate, melting waffers

Recipe

• 1 pre-heat oven to 350 degrees, making sure the rack is in the centre position. line a baking sheet with parchment or wax paper *very important*.
• 2 combine flour, cocoa, sugar, baking powder, salt, first measurement of chocolate chips in a large bowl.
• 3 in a smaller bowl whisk eggs, butter and vanilla. pour mixture into a well in the center of the dry ingredients. mixing with a spatula until mixture is crumbly.
• 4 knead mixture together in bowl until combined. dough will be crumbly, but should hold together.
• 5 form dough into a fat cigar shape and cut into two even halves.
• 6 form halves into 2 long cigar shapes approx 1" thick, 2" wide and 12" long each and place onto cookie sheet.
• 7 bake for 25 minutes turning the baking sheet half way through. when removed dough should be hard to touch and slightly browned.
• 8 reduce oven temperature to 300 degrees and allow biscotti to cool for 15 minutes.
• 9 with a serrated knife, either cut biscotti on an angle into 1/2" pieces (smaller biscotti) or cut into half and then thirds (larger pieces). place back onto cookie sheet with cut side up.
• 10 bake for another 12 minutes, then flip so other cut side is facing up and baking 12 more minutes.
• 11 remove from oven and allow to cool on cooling rack approximately 30 minutes.
• 12 melt milk chocolate waffers in the microwave 20 seconds, stir and another 30 seconds.
• 13 13. place cooling rack on top of the cookie sheet used to bake on with parchment paper still in place. drizzle melted chocolate over biscotti pieces, with the tops facing up.
• 14 repete with chocolate.
• 15 allow to set for 2 hours and serve. store in an air tight container.