Cocoa Almond Biscotti

by Kathleen Morrison

Servings: 30 servings

INGREDIENTS

1/2 cup butter or margarine, softened
1 cup sugar
2 lg. eggs
1-1/2 tbsp. coffee liqueur*
2-1/4 cups all-purpose flour
1-1/2 tsp. baking powder
1/4 tsp. salt
1-1/2 tbsp. cocoa
1 can (6 oz.) whole almonds

INSTRUCTIONS

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 350°F 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 onungreased baking sheets. Bake at 350°F 5-7 minutes. Turn cookies over,and bake 5-7 minutes longer. Remove to wire racks to cool.

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Tagged: biscotti, cookies, desserts add tags

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