1 teaspoon
shortening
(do not use butter, margarine or oil)
to taste
almonds
, sliced
(optional)
Directions:
1
Heat oven to 350F.
2
Beat butter and sugar until blended.
3
Add eggs and almond extract; beat well.
4
Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until smooth.
5
(Dough will be thick.) Stir in almonds using wooden spoon.
6
Shape dough into two 11-inch-long rolls.
7
Place rolls 3 to 4 inches apart on large ungreased cookie sheet. Bake 30 minutes or until rolls are set. Remove from oven; cool on cookie sheet 15 minutes.
8
Using serrated knife, cut rolls diagonally using sawing motion, into 1/2-inch-thick slices.
9
Arrange slices, cut sides down, close together on cookie sheet. Bake 8 to 9 minutes.
10
Turn slices over; bake an additional 8 to 9 minutes; cool on cookie sheet on wire rack.
11
Prepare Chocolate Glaze. Place 1 cup semi-sweet chocolate chips and 1 tablespoon shortening (do no t use butter, margarine or oil) into small microwave-safe bowl. Microwave at HIGH (100%) 1 to 1 1/2 minutes or until smooth when stirred. Makes about 1 cup glaze.
12
Dip end of each biscotti in glaze or drizzle over entire cookie.
13
Prepare White Glaze. Place 1/4 cup white chips and 1 teaspoon shortening (do not use butter, margarine or oil) into small microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until smooth when stirred. Makes about 1/4 cup glaze.
This recipe referes to sugar in the instructions but there is none listed in the ingredients. I made it with 1 cup sugar, but they were'nt quite right.
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