Biscotti with almonds/orange/chocolate

Yield: 60 Servings

Measure Ingredient
8 ounces Unsalted butter -- 2 sticks
1½ cup Sugar
3 tablespoons Orange rind -- finely
\N \N Grated
2 tablespoons Vanilla extract -- pure
\N \N Vanilla
6 cups All-purpose flour
1 tablespoon Baking powder
1 teaspoon Salt
6 \N Eggs -- beaten
¼ cup Amaretto
2 cups Almonds, blanched -- toasted
\N \N Sliced
2 cups Chocolate chips -- or
\N \N Pieces

Preheat oven to 350 degrees. In an electric mixing bowl, combine butter, sugar, orange peel and vanilla; beat until light and creamy.

Sift together the dry ingredients. With the mixer on slow, add dry ingredients to butter mixture and mix until thoroughly combined.

Slowly add eggs and amaretto. Add almonds and chocolate just until combined. Remove dough to a floured surface and form into two flat logs about 4 inches wide and the length of your cookie sheet. Lay the logs onto buttered sheets and place on lower rack of the oven.

Bake until lightly browned, about 45 minutes. Remove to a rack to cool. With a serrated knife, cut the loaves into half-inch slices, placing the cut slices flat oon the cookie sheet. To make crisp, return them to the lower rack of the oven and cook until golden, 15-20 minutes. Remove the slices to a wire rack to cool then store in an airtight container. Use a decorative tin for gift giving. NOTE: If the biscotti lose their crispness, repeat the crisping stage. Jo Anne Merrill, recipe from the San Diego Union 9/1/93 Recipe By : Jo Anne Merrill

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