Cocoa almond biscotti
30 Servings
Ingredients
| Quantity | 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) |
Directions
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