Recipe - Chocolate Chip And Almond Biscotti

1 One fourth cup Blanched almonds; toasted
2 cup Sifted flour
One half teaspoon Baking soda
One half teaspoon Baking powder
1/8 teaspoon Salt
1 cup Granulated sugar; minus 2
tbsp
12 ounce Semisweet chocolate chips
2 lg Eggs
1 teaspoon Vanilla
2 tablespoon Whiskey; or brandy

Adjust 2 racks to divide the oven into thirds and preheat oven to 375¡F.
Use cookie sheets with 2 or 3 flat edges otherwise use cookie sheets upside
down. Line sheets with parchment.

Sift together into large bowl the flour, soda, powder, and salt. Add the
sugar and stir to mix.

Place about One half cup of dry ingredients in the bowl of food processor. Add
about One half cup of toasted almonds and process for about 30 seconds, until the
nuts are fine and powdery.

Add the processed mixture to the sifted ingredients in the large bowl.
Add the remaining toasted almonds and the chocolate morsels; stir to mix.

In a small bowl beat the eggs with the vanilla and whiskey, just to mix.

Add egg mixture to dry ingredients and handstir until dry ingredients
are moistened. Be patient.

Place a length of parchment or wax paper on the counter next to the
sink. Turn the dough out onto the parchment. Wet your hands with cold water
and pres the dough into a round mound.

With a long heavy knife cut the dough into equal quarters. Continue to
wet your hands as you form each piece of dough into a strip 9" long, 2 to 2
1/2" wide, and about 1/2" high. You will press, not roll, the dough into
shape. The ends of the strips should be rounded rather than squared.

Place 2 strips crosswise on each of the lined sheets. Bake for 25
minutes, reversing the sheets top to bottom and front to back once during
baking.

Remove sheets from oven and slide parchment off sheets. With a wide
metal spatula, transfer the baked strips to a large cutting board and let
them cool for 20 minutes. Reduce the oven temp to 275¡F. With a serrated
bread knife, carefullky cut on a sharp angle into slices about One half inch
wide. Cut slowly with a sawing motion. Place the slices, cut side down on
the two unlined sheets.

Bake the two sheets, turning slices upside down and reversing the sheets
top to bottom and front to back once during baking. Bake for a total of
25 to 30 minutes. Turn oven off, open oven door and let biscotti
cool in the oven.

When cool, store in an airtight container.
Recipe By : Maida Heatter's Brand New Book of Great Cookies

Posted to EATL Digest 23 October 96

Date: Thu, 24 Oct 1996 06:51:08 0300

From: Betsy Burtis ebburtis@IX.NETCOM.COM