Recipe - Chocolate-Almond Biscottie

Nonstick cooking spray
1 One half cup Almonds (divided)
4 cup Unsifted allpurpose flour
1 1/3 cup Miniature semisweet
chocolate morsels
2 teaspoon Baking powder
2 teaspoon Ground cinnamon
5 lg Eggs
2 cup Sugar
One half cup Unsalted butter, melted
1 One half tablespoon Grated orange peel
Semisweet chocolate, melted
(optional)

Preheat oven to 350 degrees. With cooking spray, grease 2 baking sheets. In
food processor chop One half cup nuts until fine (like flour); set aside. In
food processor, coarsely chop remaining nuts; place in bowl with flour,
chocolate, baking powder and cinnamon.

In large bowl of electric mixer beat eggs at medium speed until fluffy. Add
finely ground almonds, sugar, butter and orange peel; beat until blended.
Stir in flour mixture to form dough. Divide dough into quarters; on well
floured work surface, shape each quarter into a 12X2inch cylinder. Place 2
cylinders on each prepared baking sheet, and bake 25 30 minutes, until
firm in the center. Cool slightly; while still warm with serrated knife,
cut each cylinder diagonally into 1/2inch thick slices. Place on baking
sheets. Bake about 5 7 minutes, or just until crisp and brown on one
side; turn and brown other side 5 7 minutes longer. Cool on wire rack. If
desired, drizzle with melted semisweet chocolate.

Makes 8 dozen cookies.

Per serving: Calories: 69; fat: 3g; cholesterol: 17mg; sodium: 16mg;
percent calories from fat: 41 percent

Posted to EATL Digest 06 Dec 96

From: Barbara Williams BarbEWill@AOL.COM

Date: Sat, 7 Dec 1996 17:06:32 0500