Double Chocolate Decadance Biscotti

Double Chocolate Decadence
preheat oven to 350 degrees

2/3 cup whole almonds

1/4 teaspoon salt

3/4 cup sugar

1/3 cup unsweetened cocoa

2 eggs

2/3 cup chopped milk chocolate

1/2 cup butter

1 1/2 teaspoons baking powder

2 tablespoons Amaretto
or Kahlua or
double-strength coffee
2 cups plus 2 tablespoons
unbleached or all purpose flour


Place nuts in shallow pan and bake in oven for 8-10 minutes,or untill golden brown.
Let cool. In a mixing bowl cream butter and sugar untill lightly fluffy. Beat in eggs and
Amaretto , Kahula or coffee. In a bowl combine the flour,cocoa,baking powder and
salt.Add to the creamed mixture,mixing untill blended.Cut nuts into halves or thirds.
Fold in nuts and milk chocolate.Divide dough in half.On a greased and floured
baking sheet pat out into two logs about 1/2 inch high,1 1/2 inches wide and 14
inches long,spacing them atleast 2 inches apart.Bake in middle of oven for 25 minutes
or untill lightly browned.Transfer from baking sheet to rack.Let cool fo 5 minutes.
Place on cutting board.With serated knife slice diagonally on 45 degree angle about
1/2 inch thich.Place the slices upright on baking sheet 1/2 inch apart and return to oven
for 8-10 minutes longer to dry slightly.Let cool on a rack.Store in tightly covered container.
Makes about 3 1/2 -4 dozen biscotti.