Cocoa almond biscotti

Yield: 30 Servings

Measure Ingredient
½ cup Butter or margarine, softened
1 cup Sugar
2 larges Eggs
1½ tablespoon Coffee liqueur*
2¼ cup All-purpose flour
1½ teaspoon Baking powder
¼ teaspoon Salt
1½ tablespoon Cocoa
1 can Whole almonds (6-ounce)

Combine butter and sugar in a large bowl; beat at medium speed with an electric mixer until light and fluffy. Add eggs, beating well. Mix in liqueur. Combine flour and the next three ingredients; add to butter mixture, beating well. Stir in almonds. Divide dough in half; shape each portion into a 9x2-inch log on a greased baking sheet. Bake at 350F for 30 minutes or until firm. Cool on baking sheet 5 minutes. Remove to wire racks to cool completely. Cut each log diagonally into ½-inch thick slices with a serrated knife using a gentle sawing motion. Place on ungreased baking sheets. Bake at 350F 5-7 minutes. Turn cookies over, and bake 5-7 minutes longer. Remove to wire racks to cool.

NOTES : * 1½ tablespoons chocolate syrup may be substituted for the liqueur.

Posted to EAT-L Digest 04 Jan 97 Recipe by: Southern Living Magazine December 1996 From: Nancy Pallotta <nancee@...> Date: Sun, 5 Jan 1997 11:43:58 -0500

Similar recipes