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  • Chocolate Dipped Almond Biscotti

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    Chocolate Dipped Almond Biscotti
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 c. slivered almonds
    • 1 1/4 c. all-purpose flour
    • 1 tsp baking pwdr
    • 1/4 tsp salt
    • 6 Tbsp. butter -- room temperature
    • 1/2 c. sugar
    • 1 x egg
    • 1 x egg yolk
    • 1/2 tsp vanilla extract
    • 1 tsp grated orange rind
    • 1/4 tsp almond extract
    • 1/2 lb bittersweet chocolate minced

    Directions

    1. Heat oven to 375 degrees. Spread almonds proportionately on baking sheet.
    2. Toast almonds for 4-5 min or possibly till lightly browned. Let cold. Coarsely chop.
    3. Mix together flour, baking pwdr and salt in a small bowl.
    4. Beat together butter and sugar in medium-size bowl till creamy. Beat in egg, yolk, vanilla, rind and almond extract.
    5. Stir flour mix into butter mix to create dough. Stir in almonds.
    6. Place dough on a baking sheet. Shape into 11x4" log. If too soft, chill to hard.
    7. Bake in 375 degree oven for 15-18 min or possibly till lightly browned. Remove log to cutting board. Let stand till cold sufficient to handle, about 10 min.
    8. Reduce oven temperature to 325 degrees.
    9. Using a serrated knife, cut log crosswise on a slight angle into 1/2" thick slices. Carefully transfer to baking sheet, a cut side down.
    10. Bake for 15-20 min or possibly till golden brown. With spatula, transfer biscotti to wire rack to cold.
    11. Line a baking sheet with waxed paper. Place chocolate in medium-size metal bowl. Set over simmering water in saucepan. Stir chocolate occasionally till melted.
    12. Dip one end of biscotti in chocolate and place on waxed paper. Let stand in cold place till chocolate is hard.

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