Chocolate Almond Biscotti
Start to Finish: 2 Hrs. 15 min.
· 1/2 cup (1 stick) butter or margarine, softened
· 1-1/4 cups sugar
· 2 eggs
· 1 teaspoon almond extract
· 2-1/4 cups all-purpose flour
· 1/4 cup HERSHEY'S Dutch Processed Cocoa or HERSHEY'S Cocoa
· 1 teaspoon baking powder
· 1/4 teaspoon salt
· 1 cup sliced almonds
· CHOCOLATE GLAZE (recipe follows)
· WHITE GLAZE (recipe follows)
· Additional sliced almonds (optional)
Heat oven to 350°F.
In large bowl, beat butter and sugar until well blended. Add eggs and almond
extract; beat until smooth. Stir together flour, cocoa, baking powder and salt;
blend into butter mixture, beating until smooth. (Dough will be thick.) Using
wooden spoon, work almonds into dough.
Divide dough in half. With lightly floured hands, shape each half into
rectangular log about 2 inches in diameter and 11 inches long; place on large
ungreased cookie sheet, at least 2 inches apart.
Bake 30 minutes or until logs are set. Remove from oven; cool on cookie sheet 15
minutes. Using serrated knife and sawing motion, cut logs into 1/2-inch diagonal
slices. Discard end pieces. Arrange slices, cut sides down, close together on
8 to 9 minutes. Turn each slice over; bake an additional 8 to 9 minutes. Remove
from oven; cool on cookie sheet on wire rack. Dip end of each biscotti in
CHOCOLATE GLAZE or drizzle glaze over entire cookie. Drizzle WHITE GLAZE over
chocolate glaze. Garnish with additional almonds, if desired. About 2-1/2 dozen
GLAZE: In small microwave-safe bowl, place 1 cup HERSHEY'S Semi-Sweet Chocolate
Chips and 1 tablespoon shortening (do not use butter, margarine or oil).
Microwave at HIGH (100%) 1 to 1-1/2 minutes or until smooth when stirred. About
1 cup glaze.