Chocolate and Almond Biscotti Best Family Recipes

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Saturday, September 29, 2012

Chocolate and Almond Biscotti

"Lots of chocolate chips make this biscotti irresistible."

Ingredients :

1 1/2 cups blanched entire almonds
2 cups all-motive flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/eight teaspoon salt
7/eight cup white sugar
2 cups semisweet chocolate chips
2 eggs
1 teaspoon vanilla extract
2 tablespoons whiskey

Instructions :

Prep : 25M	Cook : 18M	Ready in : 1H45M

Preheat oven to 350 stages F (one hundred seventy five levels C). Toast the almonds in a shallow pan for 12 to fifteen minutes, shaking the pan some instances, till almonds are gently colored. Set aside to cool.
Preheat oven to 375 tiers F (a hundred ninety tiers C). Line 2 or three cookie sheets with aluminum foil, vibrant side up.
In a large bowl, stir collectively the flour, baking soda, baking powder, salt and sugar. Place half cup of those dry elements into the bowl of a food processor. Add approximately a 1/2 cup of the toasted almonds and method for approximately 30 seconds.
Return the mixture to the bowl of dry elements and stir within the remaining almonds and chocolate chips. In a huge measuring cup, beat the eggs, vanilla and whiskey with a fork to combination. Stir into the dry elements till moistened. Wet your arms and divide the dough into four portions. Keeping fingers wet, shape each zone into strips about nine inches lengthy, 2 inches extensive and half inch excessive. Round the ends. Place two strips crosswise on each of the cookie sheets.
Bake for 25 mins in the preheated oven. If baking extra that one sheet at a time, opposite the sheets top to backside halfway thru cooking time.
Using a metallic spatula cast off the slabs from cookie sheets and permit cool for 20 minutes on cutting board. Reduce oven temperature to 275 tiers F.
With a serrated knife, cautiously cut at an angle into slices about 1/2 inch huge. Place the slices, cut aspect down, onto cookie sheets.
Bake 25 to 30 minutes inside the preheated oven, until the biscotti is crispy and lightly toasted.
Turn oven off and open the oven door, permitting the biscotti to cool inside the oven. When cool, keep in an airtight container.

Notes :

Reynolds® parchment can be used for simpler cleanup/elimination from the pan.

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