Recipe - Cocoa Almond Biscotti

One half cup Butter or margarine,
softened
1 cup Sugar
2 lg Eggs
1 One half tablespoon Coffee liqueur*
2 One fourth cup Allpurpose flour
1 One half teaspoon Baking powder
One fourth teaspoon Salt
1 One half tablespoon Cocoa
1 cn Whole almonds (6ounce)

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 9x2inch 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 1/2inch thick slices with
a serrated knife using a gentle sawing motion. Place on ungreased baking
sheets. Bake at 350F 57 minutes. Turn cookies over, and bake 57 minutes
longer. Remove to wire racks to cool.

NOTES : * 1 One half tablespoons chocolate syrup may be substituted for the
liqueur.

Posted to EATL Digest 04 Jan 97

Recipe by: Southern Living Magazine December 1996

From: Nancy Pallotta nancee@REX.IMPERIUM.NET

Date: Sun, 5 Jan 1997 11:43:58 0500