My mother is a recipe magnet. Not only does she have an extensive recipe collection passed down to her from her mother, she socializes with people who bring delicious things to the table. She appreciates good food and isn't afraid to request a recipe from a friend.
As a treat last Thanksgiving, she brought some lovely chocolate biscotti to have with the after-dinner coffee. I've never had a great appreciation for biscotti in the past, but these are good. They are rich, chocolaty, and crisp without tasting stale.
I can always count on Mom as a valuable source for advice when things don't turn out quite right. I tried my hand at these biscotti and was dismayed at how wet the dough was. A phone call to Mom was in order and, true to form, she talked me through the steps. She suggested I wet my hands with water while shaping the dough on the cookie sheet and the biscotti came out just fine.
Click "more" for the Chocolate-Almond Biscotti recipe.
1/2 C butter or margarine, softened
1 C sugar
2 large eggs
1-1/2 Tbs coffee liqueur (or 1-1/2 Tbs chocolate syrup)
2-1/4 C all-purpose flour
1-1/2 tsp baking powder
1-1/2 Tbs cocoa
1 C whole raw almonds (6oz can)
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 baking powder, salt and cocoa. Add 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 350 degrees for 30 minutes or until firm. Cool on baking sheet 5 minutes. Remove to wire racks to cool completely.
Cut each log diagonally into 1/2-inch thick slices with a serrated knife using a gentle sawing motion. Place on ungreased baking sheets. Bake at 350 degrees for 5 to 7 minutes. Turn cookies over and bake 5 to 7 additional minutes. Remove to wire racks to cool. Store in an air-tight container.
Yield: 2-1/2 dozen cookiesPosted by linda on August 02, 2004