Day 11: Cocoa Almond Biscotti
Biscotti are elegantly sliced, intensely crunchy Italian cookies, perfect for dunking into a cup of hot coffee. The crunch comes from baking these little delights twice. Biscotti is one of my favorite treats, perfect for breakfast or dessert.Enjoy!
1/2 cup butter or margarine, softened
1 cup sugar
2 large eggs
1 1/2 tablespoons chocolate syrup
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 tablespoons cocoa
1 (6-ounce) can whole almonds (1 cup)
Preheat oven to 350° F.
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 chocolate syrup. Combine flour and next 3 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 350° 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 350° for 5 to 7 minutes. Turn cookies over, and bake 5 to 7 additional minutes. Remove to wire racks to cool.