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Cocoa Almond Biscotti

Yield: 30 Servings

Ingredients and directions for this recipe

1/2 c Butter or margarine,
-softened
1 c Sugar
2 lg Eggs
1 1/2 tb Coffee liqueur*
2 1/4 c All-purpose flour
1 1/2 ts Baking powder
1/4 ts Salt
1 1/2 tb Cocoa
1 cn Whole almonds (6-ounce)

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 9x2-inch 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 1/2-inch thick slices with
a serrated knife using a gentle sawing motion. Place on ungreased baking
sheets. Bake at 350F 5-7 minutes. Turn cookies over, and bake 5-7 minutes
longer. Remove to wire racks to cool.

NOTES : * 1 1/2 tablespoons chocolate syrup may be substituted for the
liqueur.

See also:
Previous recipe Cocoa
Next recipe Cocoa Almond Biscotti Lf

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